Brie-Stuffed Chicken with Cherry-Rosemary Sauce and Haricots Verts
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Ingredients & Equipment
What we send
- 1 roundBrie cheese
- 1/4 cupflour
- 3/4 cuppanko breadcrumbs
- 2boneless skinless chicken breasts
- 8 ouncesharicots verts
- 1 tablespoondried cherries
- 1/4 teaspoondried rosemary
- 1/4 cupred wine
- 1 tablespoonvegetarian Worcestershire
- 2 packetsunsalted butter
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 13 x 9" large baking dish (optional)
- 10" medium pan
- baking sheet
Preheat oven to 450°F. Cut Brie round into 6 thin slices, place on a plate, and chill in refrigerator for the next step. In a small bowl, measure out ½ teaspoon flour and reserve for the next step. Place remaining flour on a large plate and season with ¼ teaspoon salt. In a large shallow bowl or baking dish, whisk 1 egg. Place breadcrumbs on a separate large plate. Pat chicken dry with paper towel.
Using a sharp knife, slice chicken open horizontally, keeping 1 edge intact, to resemble open books. Season chicken all over with ½ teaspoon salt and pepper as desired. Stuff Brie into chicken. Using your finger, moisten inner edge of stuffed chicken with water, then sprinkle with reserved ½ teaspoon flour. Close to seal in cheese.
Dredge and cook chicken
Keeping chicken closed so cheese stays inside, dredge chicken in remaining flour, gently shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere. Heat 2 tablespoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken; sear until crust is browned, cheese is melted, and chicken is cooked through, 5-7 minutes per side. Transfer to a paper towel–lined plate; reserve pan.
Roast haricots verts
While chicken cooks, rinse haricots verts, then trim and discard ends (line up the ends to trim them all at once). Roughly chop dried cherries. Peel shallot and halve, then thinly slice 1 half; mince remainder. On a baking sheet, toss haricots verts and sliced shallot with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer; roast until haricots verts are bright green and tender, 8-10 minutes.
Make cherry-rosemary sauce
While haricots verts roast, rinse pan from chicken and wipe clean; place over medium heat with 2 teaspoons olive oil. When oil is shimmering, add dried rosemary and minced shallot; cook, stirring frequently, until beginning to brown, 5 minutes. Add red wine, Worcestershire, dried cherries, and 2 tablespoons water. Increase heat to medium high; cook until reduced by half, 2-3 minutes more. Remove pan from heat; stir in butter to melt.
Plate Brie-stuffed chicken
Transfer Brie-stuffed chicken to serving plates, along with roasted haricots verts and shallot. Taste cherry-rosemary sauce and season with salt and pepper as desired, then spoon over chicken. Enjoy!