Chicken Breast filled with Truffled Brie

Ready in 30 minutes | Serves 4



  • 4 Kiev cut chicken breast (skin on)
  • 40g brie filled with truffles
  • 1 cup english spinach leaves
  • 4 tsp truffle butter
  • 1 punnet of exotic mushrooms (Oyster, Swiss brown)
  • 2 tsp sherry
  • 4 tbls chicken stock
  • 2 tbls cream
  • 1/2 tsp castor sugar



  1. Clean excess skin off chicken breast. Place the breast skin side down on a board then with the fillet still attached but opened up, cut a a pocket in the thickest part of the breast & push in 10g of the brie, followed by a few spinach leaves. Fold the fillet over the pocket.
  2. Turn the breast over so its skin side up, push your finger under the skin to make another pocket. Push 1 tsp truffle butter under the skin, followed by a few spinach leaves.

  3. Pan sear the chicken, skin side first in a pan of foaming butter on a high heat. Once browned on both sides place on a tray & bake in 190º oven for 10-15 mins.

  4. To make the sauce, in the frypan used to brown the chicken, add your mushrooms & sherry and let simmer for a couple of mins, then add the stock & cream and reduce for a further 3 mins.

  5. Once chicken is cooked pour sauce over the top and garnish with freshly shaved truffles.

    Recipe courtesy of 3seeds Cooking School.



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