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This is a delicious way to prepare chicken that is very easy to prepare with a wonderful end result. I like to stuff my chicken breasts with a slice of cheese as well as top them for extra cheesy flavour. I also love using truffle brie although more expensive than regular you can not beat the taste, although regular brie is fine. The Dijon sauce adds a wonderful finishing touch to the dish which my whole family like.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Honey Dijon Sauce
1/3 Cup honey
3 Tablespoons Dijon mustard
3 Tablespoons meaux mustard
Chicken
1/4 cup Dijon mustard
1 tablespoon lemon juice
1 egg, beaten
1/4 teaspoon ground black pepper
4 Boneless skinless chicken breast halves
2/3 cup fine dry breadcrumb
1/4 cup butter
200g Truffle brie cheese (regular is fine we just love truffles and it adds so much flavour.)
Method
1. Preheat oven to 180 degrees Celsius.
2. Combine Dijon mustard, lemon juice, egg and pepper.
3. Cut slit in chicken open out breast and pound with meat mallet until of equal thickness. Lay a slice of brie on one side of the chicken and fold breast over to cover.
(You can just top with the brie cheese we just like to double up for added flavour, so take your pick.)
4. Brush chicken all over with mustard mixture.
5. Coat with bread-crumbs.
6. Melt butter in large frypan.
7. Sauté chicken until golden on both sides, about 3-4 minutes a side.
8. Place on baking sheet.
9. Bake in oven for 10 Minutes
10. Cut Brie cheese into thin slices, remove chicken from oven.
11. Place a slice on the top of each chicken breast.
12. Bake in oven for 10 minutes more or until cheese is melted and chicken is cooked through.
13. Heat sauce ingredients in a pan until combined.
To serve: Place on serving plate and spoon sauce over each chicken breast.
All photos taken by me unless otherwise stated.
This recipe was supposed to be made with pork chops but as I had a tenderloin I wanted to use up I made it this way instead. I seasoned the loin with the lemon pepper seasoning and then cooked it at 180 degrees Celsius and I used the glaze to bast for the last 20 Minutes. The pork came out beautifully moist and tender and the flavour was wonderful. I also poured the remaining glaze with the pan juices over the pork before serving. I served ours over wild rice with a few veggies thrown in. If you would like to read more reviews on this recipe please click here.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
THE CHOPS
(As stated above I used a pork loin instead as that is what I had to use up, I adjusted other ingredients accordingly.)
2 Pork chops
1/4 Teaspoon lemon pepper, to taste
1 Lemon, sliced thin
THE GLAZE
2 Tablespoons honey mustard
1 Teaspoon lemon zest, minced
2 Tablespoons lemon juice
1 Cup brown sugar, firmly packed
Method
1. Preheat broiler.
FOR THE GLAZE
1. In a small mixing bowl, whisk together the 4 glaze ingredients, then set aside.
FOR THE CHOPS
1. Place chops on broiler rack or pan 3 to 4 inches from heat, & broil about 4 to 5 minutes or until well browned.
2. Remove from broiler & season with lemon pepper, then turn chops over & broil another 4 to 5 minutes.
3. Remove from broiler & spoon half the lemon glaze over each chop (reserving half of the glaze), then top with each with a thin slice or two of lemon.
4. Return to broiler & broil a final 3 to 4 minutes or until glaze bubbles & browns slightly.
All photos taken by me unless otherwise stated.
