Tuesday, October 1, 2013

Pure Canadian Maple Syrup "Think Outside the Griddle" Recipe Contest: Maple Glazed Chicken Stuffed with Peaches, Ricotta & Basil Topped with Brie

Maple Glazed Chicken Stuffed with Peaches, Ricotta & Basil Topped with Brie
When I received an email from Canadian Pure Maple Syrup about their, "Think Outside the Griddle" Recipe Contest, I knew it was one this foodie blogger could tackle! The rules included using at least one tablespoon of pure maple syrup, using only one cooking vessel to prepare the dish and lastly to suggest a way to repurpose the leftovers. I'm a huge fan of using maple syrup in my dishes other than your typical pancake or waffle...take a look!
Serves: 2
Prep: 20 minutes
Cook: 30 minutes
2 boneless, skinless chicken breasts, pocketed
¼ c. pure maple syrup
¼ c. peach juice or nectar
1 c. frozen peaches, thawed
½ c. ricotta cheese
2 T. fresh basil, minced
2 pieces brie, sliced ¼ inch thick
Preheat oven to 350 degrees F.  In a small bowl, combine maple syrup and peach juice and set aside. 
Stuff each breast evenly with peaches, ricotta and basil then seal shut using tooth picks.  Place breasts in 9 x 13 baking dish and top with slices of brie.  Using a pastry brush slather breasts with maple and peach mixture.
Bake until temperature reaches about 180 degrees and cheese is melted about 25 to 30 minutes. Remove toothpicks before serving.
* My suggestion for repurposing this dish would be to cut the stuffed chicken up into pieces and toss with some cooked penne pasta, or whatever pasta is your favorite!!!

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