Monday, January 6, 2014

Bacon & Brie Stuffed Chicken Breasts

Hello everyone! I hope you all had an amazing Christmas and a happy New Year! So in my never-ending attempt to make chicken in every which way possible, I present to you bacon and brie stuffed chicken breasts. Now when you hear the words chicken breasts, you automatically think that it will be boneless and skinless and quite a dry piece of meat. Rest assured for this recipe, we're using bone-in skin-on chicken breasts which keeps it moist and juicy throughout the cooking process and it also gives a lot of flavor to the chicken. And my bacon and brie butter will also impart a lot of flavor to the chicken as well. This goes without saying but use any cheese you love (blue cheese, cheddar, camembert, etc.). Flavored butters give chicken, beef, pork, and fish lots of flavor; and this flavored butter will last in the freezer for about a month so it's always on hand when you need it!

4 chicken breasts, skin-on bone-in
2 sticks softened unsalted butter, plus a few tablespoons
4 slices of smoked bacon, cooked until crisp and finely chopped
4 oz. brie cheese, chopped
salt and pepper

Preheat oven to 425ºF

In a bowl, mix the 2 sticks of butter, chopped bacon, and brie cheese until well incorporated

Take half of the flavored butter and place it onto a piece of parchment and roll into a log and freeze or refrigerate for a later use

Using a spoon stuff the remaining half of the flavored butter under the skin of the chicken breasts

Then rub a few tablespoons of regular butter onto the skin and season with salt and pepper

Bake in the oven for 35-40 minutes, until a meat thermometer reads 165ºF

Once cooked let it rest for 10 minutes at room temperature

Serve with roasted potatoes and sautéed savoy cabbage