4 boneless, skinless chicken breasts, trimmed
1/2 cup raspberry jam
salt, pepper
2 tbsp olive oil
4 slim wedges camembert cheese
1/2 cup raspberry jam
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Slice into a chicken breast horizontally at the thick end, moving the knife around inside the breast to create a pocket. enlarge it slightly with your fingers. Repeat with the other breasts. Put the raspberry jam in a pastry bag and pipe about 2 tbsp into each pocket. Press closed to seal and pin with a toothpick. Sprinkle the breasts with salt and pepper.
Preheat oven to 350. Heat olive oil in a cast iron skillet, over medium high heat. brown the breasts 2-3 minutes on each side until golden. Put in the oven and cook 5-7 minutes, until juices run clear.
Place chicken breast in center of plate, top with cheese and spoonful of jam.
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