Crispy Brie Stuffed Chicken Recipe
Bacon, Mushroom, Onion Balsamic Demi Glace, Spinach Salad
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Ingredients
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Chicken & Filling
Breading & Frying
Bacon, Mushroom & Onion Balsamic Demi-Glace
Spinach Salad
Method
Chicken & Filling
- 1
Prepare chicken breasts
Pat chicken breasts dry. Using a sharp knife, cut a horizontal pocket into the thick side of each breast without cutting through the opposite side to create a cavity for the filling. If breasts are large and uneven, butterfly them to an even thickness (about 3/4 inch) or pound gently between plastic wrap with a meat mallet.
- 2
Prepare filling
In a small skillet, melt 1 tsp butter or 1 tsp oil over medium heat. Add minced shallot and cook 1–2 minutes until softened. Add minced garlic and cook 30 seconds more. Add the 2 cups fresh baby spinach and cook, stirring, until just wilted, about 1–2 minutes. Season lightly with 1/4 tsp salt and a pinch of pepper. Remove from heat, squeeze out excess moisture if any, and let cool slightly.
- 3
Assemble stuffed breasts
Slice the brie into 4 even pieces (about 2 oz each). Spoon roughly 1/2 cup of the wilted spinach mixture into each chicken pocket and place one piece of brie on top of the spinach inside the pocket. Press the opening closed and secure with 1–2 toothpicks if needed. Season the outside of each breast with the remaining kosher salt and black pepper.
Breading & Frying
- 4
Set up breading station
Place the flour in a shallow dish and season with a pinch of salt and pepper. Beat the 2 eggs in a second shallow bowl. In a third bowl combine panko, grated Parmesan, and smoked paprika, mixing thoroughly.
- 5
Dredge chicken
Working one at a time, lightly coat each stuffed chicken breast in flour, shaking off excess. Dip into beaten egg, then press into panko mixture to fully coat, pressing crumbs onto the chicken to adhere. Place on a tray and let rest 5 minutes to set the crust.
- 6
Pan-fry until golden
Heat a large ovenproof skillet over medium heat and add the vegetable oil and 1 Tbsp unsalted butter. When oil shimmers and butter foams, add the chicken breasts seam-side down and cook without moving 3–4 minutes until golden brown. Flip and cook the second side 3 minutes. Reduce heat slightly if crust is browning too quickly.
- 7
Finish in oven
Transfer the skillet to a preheated 375°F (190°C) oven and bake 10–14 minutes, until the internal temperature reaches 165°F (74°C) near the pocket and crust is crisp. Remove from oven and let rest 5 minutes. Remove any toothpicks before serving.
Bacon, Mushroom & Onion Balsamic Demi-Glace
- 8
- 9
- 10
Deglaze & reduce
Pour in the balsamic vinegar, scraping up browned bits from the pan. Let vinegar reduce by half, about 1–2 minutes. Stir in the chicken stock, demi-glace, and brown sugar. Bring to a gentle simmer and reduce until slightly thickened to a saucy consistency, about 5–7 minutes. If mixture becomes too thick, add up to 2 Tbsp additional stock.
- 11
Finish sauce
Stir the cooked bacon back into the pan and add fresh thyme leaves if using. Taste and season with salt and pepper as needed. Keep warm over very low heat until ready to spoon over sliced chicken just before serving.
Spinach Salad
- 12
Make vinaigrette
In a small bowl or jar whisk together 3 Tbsp extra-virgin olive oil, 1 Tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, and salt & pepper to taste until emulsified.
- 13
Assemble salad
In a large bowl combine 4 cups baby spinach, thinly sliced 1/4 cup red onion, 1 cup halved cherry tomatoes, and 1/2 cup toasted nuts. Drizzle vinaigrette over the salad and toss gently to coat. Sprinkle with 1/4 cup crumbled goat cheese or feta if using. Serve chilled or room temperature alongside the chicken.