Rouge ET Noir Brie Stuffed Chicken
2 chicken breasts
6oz of Marin French brie
1/2 a bunch of dill
8oz of mushrooms
1 bunch of spring onions
2oz of sun dried tomatoes
Grated lemon zest
Flour, egg and breadcrumbs (for crumbing)
In a large pan lightly sear the diced spring onions and mushrooms.
Cut 1 slice down the inside of your chicken breast creating a pouch. Place two sun dried tomatoes in the pouch with some dill and a thick slice of brie.
Crumb you chicken breasts: Cover in flour first; dip in the egg wash second and breadcrumb last. Grate some lemon zest into your breadcrumbs for extra flavor.
Shallow fry your crumbed chicken breasts in canola oil until they are golden brown and crispy. Place them on a baking tray and cook in a hot oven (475f) for about 5 minutes.
Serve the stuffed crumbed chicken on a bed of mushroom and spring onion.