Honey & brie chicken breasts
Ingredients
- 375 mL (1 1/2 cups) CANTON™ Red Wine Broth
- 45 mL (3 Tbsp) honey
- 1 garlic clove, chopped
- 4 sprigs fresh thyme or 5 mL (1 tsp) dried thyme
- 15 mL (1 Tbsp) cornstarch
- 150 g (5 oz) Brie cheese, crust removed and diced (sauce)
- 4 boneless, skinless chicken breasts
Preparation
Marinade and chicken
- In a bowl, combine marinade ingredients. Pour in a sealable bag and add in chicken.
- Chill 4 to 24 hours to marinate
- Drain and pat dry chicken breasts, reserving marinade.
- Preheat barbecue grill on medium-high.
- Oil hot grill rack and grill chicken breasts 7 to 8 minutes per side or until 74°C (165°F) on meat thermometer. Turn often to prevent caramelization.
- Once cooked, transfer chicken to a cutting board and loosely cover with aluminum foil.
- Let rest 5 to 6 minutes.
Sauce (suggested side)
- Strain marinade and pour into pot.
- Bring to a boil, then simmer 5 minutes.
- Gradually whisk in diced cheese until well-blended.
- Simmer until desired consistency.
- Pour over chicken breasts when serving.
