Canadian Brie & Basil stuffed Chicken Breast w/ Maple-Blueberry Balsamic Glaze (video)

By in Recipes, Video


  • 4 bone-in skin on chicken breasts (about 2 lbs)
  • 1 cup diced, chilled Canadian Brie
  • 12 large basil leaves, finely chopped
  • 1 tbsp vegetable oil

Maple-blueberry sauce ingredients:

  • 2 tsp butter
  • 2 tbsp chopped shallot
  • 1 cup blueberries
  • ¼ cup balsamic vinegar
  • 3 tbsp maple syrup


  • Using a sharp knife, de-bone 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.
  • 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; than 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 (74°C).
Devan Rajkumar
His dedication and professionalism for his craft as a culinary and food expert is evidenced by his relentless passion and ambition to become one of the best in the food service industry.


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