Brie and basil-stuffed chicken

My sister threw a "It might be sunny" BBQ this weekend, and I decided to make myself up a little chicken for the BBQ. David and I had tried this recipe ages ago for our own BBQ, and I remembered it being quite delicious.

Recipe

adapted from The Great Barbecue CookbookServes 11 skinless, boneless chicken breast1 clove garlic, minced1 tbsp chopped fresh parsley1 tbsp chopped fresh basil1/2 tbsp oil1 tbsp chopped walnuts30 g brie cheeseRemove rind from cheese, mash cheese in bowl, stir in garlic, parsley, basil, oil and nuts. Cut a pocket into 1 side of the chick breast. Spoon cheese mixture into pockets, secure with toothpicks. Cook filets on hot greased barbecue plate until well browned and tender.

Musings

A few notes on preparation: Instead of frying them on a barbecue plate, I enclosed the breast in an aluminum foil pouch and put it directly on the grill.The challenge about this dish is that the brie has a tendency of melting and running right out of the pocket. I think that pounding the chicken with a mallot first to even it out and perhaps reduce the cooking time may help. All in all, it was quite tasty--the smell was just delicious! The basil and walnuts were a nice touch. 

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Salmon with shrimp sauce