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Ontario Peach and Brie Cheese Stuffed Chicken Breast

"My local growers provide me with the inspiration that few chefs get to experience - peaches, just picked from the tree and hand delivered. Tree ripened peaches posses a sweet favour, juicy flesh and velvety texture that I love. Here I capture their essence with the addition of Brie cheese and freshly picked basil." - Chef Mark Picone, Vineland ON

4 servings

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tip

*Chef's tip: Cassia may be substituted with cinnamon or nutmeg and cardamom may be substituted with ground ginger.

Ingredients

 

1/4 cup water 50 mL
1/4 cup sugar 50 mL
2 tsp *each of cassia, cardamom and star anise 10 mL
5 Ontario peaches, washed and peeled - slice 4 peaches and dice 1 peach 5
4 chicken breast - skinless and boneless 4
salt and freshly ground pepper
4 Brie cheese, cut into 1 oz (30 g) slices 125 g
8 basil leaves, washed 8
4 bamboo skewers, soaked in water 4

Directions

Preheat BBQ to 425 F (230 C).

In a smal sauce pan over high heat, comine water and sugar. Bring to boil and then simmer for 1 minute. To mixture add mixed spices and sliced peaches, bring to a boil and then reduce to simmer and cook for another 10 minutes. Allow to cool to room temperature, remove spices and then puree in blender until smooth. Add diced peach and set aside for later use.

Place chicken breasts on clean work surface. Using a sharp knife and focusing on one breast at a time, cut a 3-inch (7.5-cm) long slit horizontally into one side of the chicken breast to form a pocket. Take about 2 tbsp (30 mL) of the puree mixture and spread in the pocket of each breast. Then, stuff each breast with 2 basil leaves and a piece of Brie. In a horizontal and weaving fashion, secure each breast with one skewer, then season with salt and pepper.

Place chicken on preheated grill and cook for 6 minutes, on each side, or until internal temperature registers to 165 F (74 C). Remove from grill and rest for 2 minutes before serving with the balance of peach puree and your favourite summer-inspired garden salad.

 

Nutritional Info

PER SERVING: about 441 cal, 57 g protein, 12 g total fat (6 g sat fat), 25 g carb, 3 g fibre, 159 mg chol, 600 mg sodium.

%RDI: iron 10%, calcium 6%, zinc 27%, magnesium 25%, vit A 8%, vit C 14%, niacin 94%, vitamin B12 52%

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