This dish reinvents the chicken breast by going above and beyond. Screaming Canada, with Canadian brie, maple syrup and delectable blueberries. This dish will soon become a family favourite.
Recipe from Chef Devan Rajkumar.
- Prep: 30 min
- Cooking: 25 min
- 4 bone-in skin on chicken breasts (about 2 lbs/ 1 kg)
- 1 cup (250 mL) diced chilled Canadian Brie cheese
- 12 large basil leaves finely chopped
- 1 tbsp (15 mL) vegetable oil
- Maple-Blueberry Sauce
- 2 tsp (10 mL) butter
- 2 tbsp (30 mL) chopped shallot
- 1 cup (250 mL) blueberries
- 1/4 cup (60 mL) balsamic vinegar
- 3 tbsp (45 mL) maple syrup
- Basil Crème
- 1/2 cup (125 mL) 35 % cream
- 8 basil leaves
- 1 tsp (5 mL) grated lemon zest
- salt and white pepper to taste
Using a sharp knife, debone chicken, leaving skin attached. Holding knife horizontally, insert into thick end of each chicken breast and cut to make a deep pocket (careful not to pierce through; remove and reserve fillet for another use).
In small bowl, combine Brie and basil; carefully stuff into each chicken pocket. Cover and refrigerate.
Preheat oven to 400 °F (200 °C).
In a small saucepan, on medium heat melt butter. Add shallot and sauté until translucent, about 1 minute. Add vinegar and maple syrup and bring to a boil; add blueberries and cook until berries soften about 4 minutes. Set aside.
In a large oven-proof skillet, heat oil over medium heat. Place chicken skin side down and cook until golden brown, about 2 to 3 minutes; turn over and place in preheated oven. Bake for 15 to 20 minutes or until juices run clear and a thermometer registers 165° F (75 °C).
Meanwhile, in a small saucepan bring cream to a simmer on medium heat, stir in basil leaves and remove from heat. Puree with an immersion blender or in a blender. Stir in lemon zest, salt and pepper.
To serve, spoon 2 tbsp (30 mL) of the Basil Crème Sauce in the center of each plate; top with chicken breast and spoon Maple-Blueberry Sauce over the chicken.
Chef’s Tip: For the chicken, trim bone and tidy up the skin of the chicken. Using a thin knife, carefully make an incision on point of chicken supreme or chicken breast in to the cavity, making sure not to make an exit hole.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||12 % / 137 mg|
|Vitamin B12:||67 %|
|Vitamin B6:||66 %|