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170 g brie
3 slices prosciutto
6 skinless, boneless chicken breasts
1 tsp dried tarragon
1 tsp paprika
1/2 tsp salt
2 tbsp garlic butter, or 2 tbsp butter and 2 tsp bottled chopped garlic
1/4 cup white wine, or vermouth
3 tbsp cognac, or brandy (optional)
Leaving rind on cheese, slice into pieces about 2-1/2 inches (6 cm) long and 1/2 inch (1 cm) wide. Cut prosciutto in half, then wrap around brie. Working with one chicken breast at a time, make a horizontal slit about 2-1/2 inches (6 cm) long and 1-1/2 inches (3.5 cm) deep into thickest side of each breast to form a pocket. Don't worry if pocket tears or has holes.
Gently open up pocket and sprinkle with tarragon, then tuck in prosciutto-wrapped cheese. Fold chicken over cheese. It's OK if cheese pokes through a little. Sprinkle chicken all over with paprika and salt.
Melt 1 tbsp (15 mL) butter in a large, non-stick frying pan over medium heat. Add half the chicken. Cook until lightly golden, 3 minutes per side. Remove to a large plate. Repeat with remaining butter and chicken. When golden, return all chicken and any juices to pan.
Pour wine and cognac into pan. Scrape up and stir in any brown bits. Cover and reduce heat to medium-low. Simmer until chicken is springy when pressed, 8 to 10 minutes, turning over halfway through cooking. Remove chicken to dinner plates or a platter. Increase heat to high. Boil pan juices, uncovered and stirring often, until reduced by half, 1 to 2 minutes. Drizzle over chicken. Great with steamed spinach and roasted baby potatoes.
Calories 300, Protein 38.2g, Carbohydrates 1g, Fat 14.7g, Fibre 0.1g, Sodium 604mg.
Since brie is so creamy, we've wrapped it with prosciutto to keep the stuffing inside the chicken instead of in the pan.
Slice chicken and add to a spinach salad tossed with your favourite dressing. Or warm chicken in the microwave, slice and add to a sandwich on whole grain bread spread with honey mustard.