Chicken Breast filled with Truffled Brie
Ready in 30 minutes | Serves 4
- 4 Kiev cut chicken breast (skin on)
- 40g brie filled with truffles
- 1 cup english spinach leaves
- 4 tsp truffle butter
- 1 punnet of exotic mushrooms (Oyster, Swiss brown)
- 2 tsp sherry
- 4 tbls chicken stock
- 2 tbls cream
- 1/2 tsp castor sugar
Clean excess skin off chicken breast. Place the breast skin side down on a board then with the fillet still attached but opened up, cut a a pocket in the thickest part of the breast & push in 10g of the brie, followed by a few spinach leaves. Fold the fillet over the pocket.
Turn the breast over so its skin side up, push your finger under the skin to make another pocket. Push 1 tsp truffle butter under the skin, followed by a few spinach leaves.
Pan sear the chicken, skin side first in a pan of foaming butter on a high heat. Once browned on both sides place on a tray & bake in 190º oven for 10-15 mins.
To make the sauce, in the frypan used to brown the chicken, add your mushrooms & sherry and let simmer for a couple of mins, then add the stock & cream and reduce for a further 3 mins.
Once chicken is cooked pour sauce over the top and garnish with freshly shaved truffles.
Recipe courtesy of 3seeds Cooking School.