- 1 boneless chicken breast per person, skin removed
- green onion, 1 per breast
- 1 - 2 tablespoons (15 - 30ml) of Brie cheese per breast (can be herbed if desired)
- olive oil and a little melted butter
- 1 - 2 eggs beaten
- 1/4 tsp dried sage per breast
- salt and pepper to taste
- bread crumbs
- flour
Place Brie cheese in a small bowl and mash in the seasonings and finely diced green onions.
Set aside.
Make a small incision in the side of each chicken breast and cut inwards, fanning out the cut to create a pocket with a narrow opening.
Carefully stuff the Brie mixture into the pockets and force down the opening to close it loosely.
Coat the chicken breasts thoroughly with flour, then dip in the beaten egg before coating them with the breadcrumbs.
Compress breadcrumbs lightly to the surface of the chicken.
Place in a greased oven-proof container and sprinkle with olive oil and melted butter. (I use a refillable sprayer with olive oil)
Bake at 350°F or 180°C for 35 - 45 minutes.