Chicken Breasts Stuffed With Spinach And Brie Recipe

Ingredients

• 6 boneless skinless chicken breast halves
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1-1/2 teaspoons minced garlic
• 24 fresh spinach leaves
• 6 ounces brie cheese
• 3 tablespoons butter softened
• 1 tablespoon flour
• 1/2 cup dry white wine
• 1/2 cup water
• Chopped chives for garnish

Instructions

1. Pound each breast to between 1/8“ and 1/4“ thick.
2. Season with salt, pepper and nutmeg.
3. Rub with 1/4 teaspoon garlic.
4. Top with 4 spinach leaves.
5. Cut brie so the center is used for sauce and remaining rind and interior for filling.
6. Parts should be equal.
7. Place rind in center of breast.
8. Fold in edges and roll up to seal.
9. Heat oven to 400.
10. Place chicken bundles in baking dish.
11. Dot with 1-1/2 tablespoons butter.
12. Bake 25 minutes turning after 10 minutes.
13. Melt remaining butter in medium saucepan.
14. Add flour then stir until smooth.
15. Add wine and water stirring constantly.
16. Bring to boil then remove.
17. Before serving rewarm.
18. Add remaining brie whisking until melted.
19. Slice chicken and serve with sauce garnished with chives.