30 Minutes or Less
Recipes
Ingredients
2 pounds (8 pieces) boneless, skinless chicken breasts
1/3 cup chopped fresh rosemary
8 cloves garlic, finely minced
16 ounces Brie, rind removed, cut into 1-inch cubes
8 slices bacon
Preparation
01Preheat the oven to 425 F. Spray a 1-inch-deep 9x13-inch baking dish with cooking spray.
02Using a paring knife, cut a slit into each chicken breast to create a deep pocket, being careful not to cut all the way through.
03Divide the rosemary and garlic among the eight chicken breasts, coating the inside of each pocket of the chicken breast. Stuff pieces of Brie into the pocket of the chicken breast. Press the slit of the chicken breast to seal it closed, so no cheese falls out.
04Wrap a piece of bacon around each chicken breast, helping to close the pocket. Use a toothpick to secure, if needed.
05Place chicken pieces in the baking dish and cook uncovered for 40–50 minutes, or until the internal temperature of the chicken reaches 165 F.
06Heat the broiler. Place the chicken under the broiler until the bacon reaches desired crispiness.
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