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Ingredients
Scale
- 4 small chicken breasts
- 6 oz brie cheese, cold
- 1 1/4 tsp kosher salt, divided
- Black pepper, to taste
- 2 tbsp butter, divided
- 1 medium shallot, chopped
- 1 tbsp avocado oil
- 2–3 ripe peaches, sliced
- 2 ears corn, kernels removed (approximately 1 cup)
- 1/4 cup + 1 tbsp brandy, divided
- 1/4 cup chicken stock
- 1/4 cup fresh basil leaves, plus extra for garnish
Instructions
- Create a pocket in the chicken breasts for stuffing.
- Stuff the chicken with brie, season with salt and pepper.
- Heat butter and avocado oil in a skillet over medium-high heat.
- Sear the chicken for 3-4 minutes on each side until golden brown.
- Sauté shallots and peaches in the same skillet.
- Add corn, then deglaze with brandy.
- Combine chicken stock and bring to a boil.
- Return chicken to the skillet, cover, and simmer for 7-8 minutes until cooked through.
- Garnish with fresh basil before serving.
Notes
Ensure chicken breasts are pounded evenly for consistent cooking.
Avoid overstuffing the chicken to prevent brie from leaking out.
Adjust seasoning according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 480
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 28
- Cholesterol: 90