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Le Rustique Brie de Caractère, Apricot, and Walnut Stuffed Chicken Breast

Lemon thyme, parsley and thyme are three delicious herbs that reflect spring time. This recipe incorporates all three herbs to create a beautifully light stuffed chicken breast dish. We would recommend serving with dauphinoise potato and lightly grilled purple sprouting broccoli. These also taste great cold if you are making a picnic or wanting a delicious work lunch the next day.
Servings: 
4
Preparation time: 
15
Cooking time: 
40
Recipe difficulty: 
Average
Shopping list: 
walnuts, toasted
50g
dried apricots. chopped
50g
Le Rustique Brie de Caractère 200g
1/2
thyme sprigs
2
lemon thyme sprigs
3
parsley, chopped
2 tbsp
lemon zest
1
sea salt
a pinch
cracked black pepper
to taste
free range chicken breasts
4
Parma ham slices
8
Recipe: 
Preheat the oven to 160°C/140°C Fan/Gas Mark 3
To make the stuffing, place all the ingredients in a bowl and mix well with your hands Make sure you get lots of flavour into the stuffing (season to taste). Add more herbs if required
Slice each chicken breast length ways and gently open to create a cavity Cover a chopping board with some cling film and lay out two pieces of Parma ham per chicken breast
Divide the stuffing into four and fill each chicken breast, season and wrap with Parma ham. Tightly wrap each breast in cling film for 10 minutes
Take cling film off and place the chicken on a baking tray and cook for 20 – 30 minutes or until cooked through
Recipe created by Alex Head