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French Goat Brie-Stuffed Chicken with Spring Greens - The Original Chèvre

French Goat Brie-Stuffed Chicken with Spring Greens

Category
Entrees
Yield: 4

 

Ingredients

  • 16oz French goat brie, such as Soignon Goat Brie,
  • Florette or Chèvre d’Argental
  • 4 boneless, skinless chicken breasts
  • 6 cups cups mixed spring greens
  • Mustard Vinaigrette:
  • 2 tablespoons mustard
  • 2 tablespoons fresh lemon juice
  • salt, pinch + to taste
  • 2 tablespoons olive oil
  • pepper, to taste

 

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Remove the rind on all sides of the goat brie. Slice evenly into quarters.
  3. Pound the chicken breasts to ¼-inch thickness.
  4. Place the goat brie in the middle of each breast. Roll from the tip of the chicken breast up and secure with toothpicks.
  5. Place chicken on a rimmed baking sheet and cook 20-30 minutes, until chicken is cooked through. Set aside to cool slightly, about 5 minutes. Remove toothpicks and slice.
  6. Prepare Mustard Vinaigrette: In a small mixing bowl, whisk the mustard, lemon juice and a pinch of salt. Slowly add the olive oil, whisking to combine.
  7. Place the spring greens in a large bowl and toss with the mustard vinaigrette, salt and pepper to taste.
    To serve, divide greens by 4 and place one sliced chicken breast on top of each.