Thursday, January 3, 2013

Chicken Cordon Brie with Fresh Thyme

Here's the trouble with Costco.  I go there, I find something delicious at a good price, and...I end up with a pound of brie and nothing to do with it.

So many of my holiday recipes called for brie this year, I thought for sure I'd use it all.  So when I found the pound block for $7.99, I thought I was getting quite a deal.  But a week later, and too many ham and brie, turkey and brie, and brie and cracker sandwiches, it was time to finish it off once and for all.

All I had in fridge beside leftover turkey and ham was some chicken breasts, so I decided to make a modified Chicken Cordon Blue, and instead, do a Chicken Cordon Brie.  Honestly, I liked it better!  So I decided to share.

Chicken Cordon Brie with Fresh Thyme

Effort Meter (1 to 5): 2 - About as basic as chicken comes!

Delicious Meter (1 to 5): 3.5 - This chicken really depends on the freshness of your ingredients.  Frozen chicken vs. fresh, dried thyme vs. fresh thyme, and the quality of the ham and brie will dramatically affect the deliciousness of this dish.
Serving Suggestion: I served with broccoli pan fried with olive oil and garlic, rice pilaf, and dinner rolls.  AuGratan potatoes would also be good...but rich.


Four Chicken Breasts
1/2 Pound of Ham, thickly sliced
Brie, thickly sliced
8 Thyme Sprigs
Olive Oil
Garlic Salt (optional)


Slice two slots into the thickest part of the chicken breast.  Season inside with olive oil and garlic salt. In the bottom slot, stuff slices of brie and ham. In the top slot, place a smaller slice of brie and two sprigs of thyme.  You may want to secure with toothpicks.

Rub breast with a spritz of olive oil and season with salt and pepper.  Place in a greased pan and cover with aluminum foil.

Bake at 350 for 35 minutes, or until chicken is thoroughly cooked.

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