Recettes du Chef Gilles Laforest

Breast of Chicken stuffed with Brie, tomatoes and star anise

Ingredients:

• 4 chicken breasts
• 120 g Brie cheese
• 900 g fresh tomatoes
• 2 shallots, chopped
• 1 clove garlic, chopped
• 2 teaspoons olive oil
• 2 star anise
• 400 ml 35 % cooking cream
• Fresh basil (about 10 loosely chopped leaves)
• 45 ml white wine

Method:

Crushed tomatoes

1. Remove the tomato stems. Cover the tomatoes with boiling water for a few minutes. Remove and skin. Halve and seed the tomatoes; then dice.
2. Pour olive oil into a frying pan. Add chopped shallots and garlic. Heat; add diced tomatoes and star anise. Cook over low heat fifteen minutes.

Chicken breasts

1. Meanwhile, cook the chicken breasts in a skillet until done.
2. Remove from heat and slice in half crossways.

Sauce

1. Deglaze the pan with the white wine and reduce.
2. Add the cooking cream and the basil.
3. Simmer sauce until it thickens and remove from heat.

Assembly:

• Place four halved breasts in an oven pan. Place two heaping teaspoons of crushed tomatoes and thin slices of Brie on each half.
• Cover with the other halved breasts and bake 12 minutes at 350oC.
• To serve, pour the sauce on a plate, top with crushed tomatoes and one chicken breast. Serve with your favourite vegetables. Enjoy!

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