Brie-Stuffed Chicken Breasts with Green Peppercorn Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 chicken breasts boneless, skinless |
1/4 cup(s) mayonnaise |
2 tablespoon(s) dijon mustard |
1/2 teaspoon(s) white pepper ground |
8 ounce(s) brie cheese rind removed and shredded |
1/2 cup(s) purchased plain bread crumbs |
1/2 cup(s) pecans toasted and ground |
1 tablespoon(s) fresh parsley finely chopped |
1/4 cup(s) butter |
2 tablespoon(s) green peppercorns crushed |
1 can(s) chicken broth |
1/4 cup(s) fresh parsley finely chopped |
2 tablespoon(s) dijon mustard |
3/4 teaspoon(s) salt |
2 cup(s) half-and-half |
2 tablespoon(s) cornstarch |
1/4 cup(s) water |
Directions:
1. Preheat oven to 350 degrees. Place chicken between sheets of waxed paper. Using a mallet, gently pound chicken pieces until 1/4 inch thick. In a small bowl, combine mayonnaise and mustard. Spread 1 tablespoon mixture over each chicken breast. Sprinkle chicken breasts with white pepper. Place 1/4 cup cheese in center of each chicken piece. Beginning at 1 short edge, roll up chicken jellyroll style; secure with a toothpick. (Chicken may be covered and chilled until ready to bake.) In a shallow bowl, combine cread crumbs, pecans and parsley. Coat chicken with crumb mixture. Place chicken in a lightly greased jellyroll pan. Bake 35 minutes (40 minutes if chilled) or until juices run clear when pierced with a fork.
2. For green peppercorn sauce, melt butter in a medium saucepan over medium heat. Saute onion and peppercorns in butter about 5 minutes or until onion is tender; stir in chicken broth. Stirring occassionally, cook mixture 25 minutes or until volume is reduced by half. Add parsley, mustard, and salt; stir until well blended. Stirring frequently, add half-and-half and bring mixture to a simmer over medium-high heat. In a small bowl, combine cornstarch and water. Stirring constantly, add cornstarch mixture and cook about 1 minute or until sauce is bubbly and thickened. Serve warm or store in an airtight container in a refrigerator until ready to serve.
3. To reheat sauce, place in a medium microwave-safe bowl. Microwave and medium-high power (80%) about 6 minutes or until heated through, stirring every 2 minutes. Remove toothpicks from chicken. Serve 1/2 cup sauce with each chicken piece.
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