A delightful twist on stuffed chicken breasts, featuring a creamy brie and herb filling, coated in a crispy breadcrumb crust.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated to maintain even cooking.
In a mixing bowl, combine the minced garlic, chopped basil, and brie cheese. Mix until well blended.
Let the brie sit at room temperature for easier mixing.
Cut a pocket into each chicken breast, being careful not to cut all the way through.
Use a sharp knife for precise cuts and to avoid tearing the meat.
Stuff each chicken breast with the brie mixture and secure with toothpicks if necessary.
Don't overfill to prevent the filling from leaking out during cooking.
Dredge each stuffed chicken breast in flour, then dip in beaten egg, and finally coat with seasoned panko breadcrumbs.
Press the breadcrumbs firmly onto the chicken for a better crust.
Heat olive oil in a skillet over medium heat and sear the chicken breasts on both sides until golden brown.
Searing locks in the juices and adds a nice color to the crust.
Transfer the chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until fully cooked.
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Let the chicken rest for 5 minutes before serving.
Resting allows the juices to redistribute, making the chicken more tender.
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