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July 23, 2017

Brie, Chicken and Olive supper – heaven in every mouthful!

Posted on June 23, 2014 by in Chicken

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brie

Brie, or as my children used to call it…. stinky cheese. Yes, I know it is not even the real stinky one, but for them it was. These days, they love it and I cannot keep up buying more!

Brie is a soft cow’s milk cheese, named after the French region where it originated from! It may have originated in France, but my friends at Fairview makes a delicious Ripe & Ready to Eat Brie that happens to be my favorite cheese in their range! I know the traditional way of eating Brie is on a cheese board, but these Ham, Brie and Peppadew Quesadillas show just how versatile this cheese is!

If I need inspiration for something delicious to cook with Brie, I know I can always rely on good friends…..


brie

–  visit Huiskok, Errieda du Toit’s blog for a delicious recipe!

– visit Anel Potgieter’s site for a delicious Cauliflower, Brie and Smoked Paprika Soup!

– visit Pick n Pay for a Twice Baked Brie Souffle

– visit Tastemags for a new take on a Braai Sarmie

– visit Melkkos and Merlot for a divine Roasted Pears with Brie

Now if these Brie recipes did not inspire you, maybe my One-Pan-wonder with Chicken Brie and Olives with tantalize your taste buds.

brie

Brie, Chicken and Olive One Pan Wonder

serves 4

Ingredients

4 chicken fillets

1 x 125 g Fairview Ripe & Ready Brie

30 ml olive oil

10 ml smoked paprika

1 big onion or leek – finely chopped

2 cloves garlic – crushed

1 x 410 g chopped tomatoes

1 x 80 g tomato paste

salt and pepper

15 ml sugar

125 ml pitted black olives

fresh thyme

100 ml wine (optional)

Method

Pre-heat oven to 180C. Heat an oven-proof pan on the stove top and add the olive oil, smoked paprika, onion or leeks and garlic and saute until soft. Add the tomatoes, tomato paste and wine if you are using. Allow the mixture to cook for about 2 – 3 minutes and then season with salt, pepper and sugar. In the meantime, use a sharp knife and cut a long pocket in the side of each chicken breast. Cut the brie 4 long strips and place inside the pockets you have just created. Place the chicken in the tomato sauce, top with the olives and fresh thyme and place the pan in the oven for about 40 minutes. Serve with buttered noodles, rice or cauli-rice!

PS – What happens inside this pan, is too delicious. The brie melts and goes into the tomato sauce, making it creamy and utterly irresistible. The baked olives add a lovely smokiness to the dish!

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