Le Rustique Brie de Caractère, Apricot, And Walnut Stuffed Chicken Breast.
Happy Tasty Tuesday. Fancy making some of these Le Rustique Brie de Caractère, Apricot, and Walnut Stuffed Chicken Breast?
Lemon thyme, parsley and thyme are three delicious herbs that reflect springtime.
This recipe incorporates all three herbs to create a beautifully light stuffed chicken breast dish. We would recommend serving with dauphinoise potato and lightly grilled purple sprouting broccoli. These also taste great cold if you are making a picnic or wanting a delicious work lunch the next day.
How To Make Le Rustique Brie de Caractère, Apricot, and Walnut Stuffed Chicken Breast:
Serves: Four people
Prep Time: 15 minutes
Cooking Time: 40 minutes
50g walnuts, toasted
50g dried apricots, chopped
½ of 1 Le Rustique Brie de Caractère 200g
2 sprigs thyme
3 sprigs lemon thyme
2 tbsp parsley, chopped
Zest of 1 lemon
Pinch of sea salt
Cracked black pepper
4 x free-range chicken breasts
8 slices Parma ham
How To Make:
Preheat the oven to 160°C/140°C Fan/Gas Mark 3.
To make the stuffing, place all the ingredients in a bowl and mix well with your hands.
Make sure you get lots of flavour into the stuffing (season to taste). Add more herbs if required.
Slice each chicken breast lengthways and gently open to create a cavity.
Cover a chopping board with some cling film and lay out two pieces of Parma ham per chicken breast.
Divide the stuffing into four and fill each chicken breast, season and wrap with Parma ham. Tightly wrap each breast in cling film for 10 minutes.
Take cling film off and place the chicken on a baking tray and cook for 20 – 30 minutes or until cooked through.
In 1975, cheese factory manager, Jean Verrier gave birth to the very first Le Rustique Camembert. To this day, his artisan techniques continue to inspire the production of all Le Rustique cheeses. Le Rustique cheeses are in constant evolution and each stage has its own taste. The maturation process of Brie can be divided in three stages, with each stage offering different tastes and textures:
* Young: 25 days or more before the Use By Date – Texture: firm; Flavour: light and fresh
* Ripe: Between 15 and 25 days before the Use By Date – Texture: soft and melt-in-the-mouth; Flavour: distinctive
* Mature: 15 days or less before the Use By Date – Texture: creamy and soft; Flavour: pronounced
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