Peaches and Brie Stuffed Chicken Breast

Enjoy this lovely meal, courtesy of Ontario Tender Fruit Producers, al fresco this summer. It takes peaches and cream to a whole new main course level. Serve with our fave summer bean salad.

You’ll Need

  • ¼ cup water
  • ¼ cup sugar
  • 2 tsp each of cinnamon/nutmeg and ginger
  • 5 peaches, washed and peeled (slice 4 and dice 1)
  • 4 chicken breasts, skinless and boneless
  • Salt and freshly ground pepper
  • 4 oz brie cheese, cut into 4 slices
  • 8 basil leaves, washed
  • 4 pre-soaked bamboo skewers

Prep and Cook

  • Preheat BBQ to 425F (230C).
  • In a small sauce pan over high heat, combine water and sugar.
  • Bring to a boil and then simmer for 1 minute.
  • To mixture add mixed spices and sliced peaches, bring to a boil and then reduce to simmer and cook for another 10 minutes.
  • Allow to cool to room temperature and then purée in blender until smooth.
  • Add diced peach and set aside for later use.
  • Place chicken breasts on clean work surface and, using a sharp knife and focusing on one breast at a time, cut a 3-inch (7.5-cm) long slit horizontally into one side of the chicken breast to form a pocket.
  • Take about 2 tbsp (30 mL) of the purée mixture and spread in the pocket of each breast.
  • Then, stuff each breast with 2 basil leaves and a piece of Brie.
  • In a horizontal and weaving fashion, secure each breast with one skewer, then season with salt and pepper.
  • Place chicken on preheated grill and cook for 6 minutes, on each side, or until internal temperature registers to 165F (74C).
  • Remove from grill and rest for 2 minutes before serving with the balance of peach purée and your favourite summer-inspired bean salad.


Leave a Comment