Fig & Brie Stuffed Chicken Breasts
6 boneless, skinless chicken breasts
1/4 pound fig and almond cake (found in the specialty cheese department)
1/4 pound Brie cheese
1/4 cup Dijon mustard
1 cup panko breadcrumbs
1/4 cup extra virgin olive oil
2 tablespoons fresh rosemary, minced
Salt and pepper
Preheat oven to 425°F. Slice the fig cake and Brie into very thin slices and set aside. Pulse the breadcrumbs, olive oil and rosemary in a food processor until the breadcrumbs are completely moist. Season breadcrumb mixture lightly with salt and pepper. Then, butterfly the chicken breasts: lay the chicken down flat on a cutting board. Starting on one side, slice the chicken in half towards the other side so the breast opens up like a book and season the interior of each chicken breast with salt and pepper. Lay pieces of the fig cake and Brie on the inside of the chicken breast and close the chicken breast back up. Roll it slightly so the seam where the breast was cut open ends up underneath.
Place the chicken breasts on a foil lined cookie sheet, seam side down. Season the exterior of the chicken with salt and pepper and brush the top of the chicken with a thick coat of Dijon mustard. Press the rosemary breadcrumbs into the Dijon mustard so the entire top of the chicken breast is coated and spray the breadcrumbs well with cooking spray. Place the chicken breasts in the oven and bake for about 20 minutes, until breadcrumbs are golden brown and the internal temperature reaches 165°F. Remove chicken from oven and serve immediately.