Imagine soft and melty brie sandwiched between tender garlic and thyme seasoned chicken pieces then topped with a sweet tart drizzle of blackberry sauce. Add a bit of crunch of arugula and this recipe makes a summer dream come true. Thankfully, it’s still low-carb and gluten free!
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This recipe was a true collaborative effort of myself and Harper. It’s Harper’s vision and we worked together in the kitchen to make this chicken dish as dreamy as she imagined it. It took some work and several tries, but in the end, I think we nailed it.
In this recipe, we cook the chicken before assembling it with the brie. This allows us to cook the chicken to a golden brown crisp and still control the amount of melt in the brie. In the past, we tried to bake breasts of chicken stuffed with brie, but found that by the time the chicken has cooked through and is beautifully brown, the brie melts into oblivion and is nowhere to be found in the final dish.
There are a few more steps to this recipe than some of our recipes, but none of the steps are difficult or time-consuming. I promise the extra effort will pay off.
Chicken with Brie and Blackberry Sauce
- 2 organic chicken breasts
For the rub
- 1 Tablespoon organic grass-fed butter room temperature
- ¼ teaspoon dried thyme or ½ teaspoon fresh thyme
- 1 clove garlic crushed
- sea salt to taste
For the sauce
- ½ cup organic blackberries
- ½ cup dry red wine
- 1 Tablespoon organic grass-fed butter
- 1 clove garlic crushed
- 1 Tablespoon balsamic vinegar
- 2 Tablespoons butter
- ½ teaspoon fresh thyme or ¼ teaspoon dried thyme
For the presentation
- 4 ounces brie cut into about 10 pieces.
- arugula for serving optional
- extra blackberries for garnish optional
- Preheat oven to 300F.
- Line a baking sheet with parchment paper.
- Butterfly the chicken breasts. Place each breast between two pieces of plastic wrap and pound flat using a meat mallet.
- Cut each breast into about 9 pieces.
- For the rub, combine 1 tablespoon butter, 1 clove garlic and ¼ teaspoon dried thyme.
- Rub mixture into chicken pieces.
- Heat a skillet over medium-high heat.
- Melt butter in skillet. Heat until bubbles subside.
- Add chicken and brown on first side.
- Turn chicken pieces and salt lightly
- Continue cooking until second side is brown and chicken is cooked through. If it begins to get too brown without cooking through, decrease heat.
- Remove chicken from pan. Remove pan from heat, but do not wash. The browned bits will be used to flavor the sauce.
- Assemble the chicken and brie bites by placing one piece of brie between to chicken pieces. Secure with toothpicks and place assembled bites on prepared cookie sheet and place in oven.
- Bake at 300F for about 5 minutes or until brie is soft and melting.
While chicken is in the oven, prepare the sauce
- In a blender or food processor, combine wine and blackberries.
- Blend or process briefly to liquify. Strain mixture to remove seeds and set aside.
- Reheat skillet used for the chicken over low heat.
- Add 1 tablespoon butter to the pan and melt.
- Add 1 clove garlic to the pan and cook about 1 minute.
- Pour balsamic vinegar into the skillet and stir, scraping up browned bits. Continue heating until it reaches a syrupy consistency.
- Pour in blackberry-wine mixture. Bring heat to high.
- Continue heating, stirring occasionally until a syrupy consistency.
- Remove from heat and let cool about 3 minutes.
- Whisk in 2 tablespoons chilled butter.
- Whisk in thyme.
- Whisk sauce occasionally to prevent it from separating.
- Remove toothpicks from the chicken pieces and place a piece or two of arugula between brie and the chicken if desired. Serve with additional arugula, blackberries and sauce.
Fat (g): 21
Carbs (g): 3
Protein (g): 46
Net carbs (g): 2