Avocado Brie-stuffed Chicken Breasts

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Makes 6 servings.



  1. Remove rind from brie, and chop cheese.
  2. Mash 2 avocados with a fork; stir in cheese and 2 tablespoons basil.
  3. Sprinkle chicken with salt and pepper; loosen skin from chicken breasts without detaching it; spread avocado mixture evenly beneath skin.
  4. Prepare a hot fire by piling charcoal or lava rocks on one side in a Weber charcoal or gas barbecue, leaving other side empty arrange chicken, skin side up over empty side and grill, covered with grill lid, over medium-high heat (350°F to 400°F) 45 minutes or until chicken is done (do not turn chicken).
  5. Process remaining avocado, remaining basil, broth, and next 3 ingredients in a blender until smooth, stopping to scrape down sides.
  6. Serve with chicken.