Stuffed Chicken Breasts with Emerald City Seasoning
We are lovers of chicken and I'm often looking for easy ways to dress up the humble chicken breast for a night in or a night with friends. This is a quick and easy but still show stopping main course.
Chicken Breasts stuffed with thinly sliced rosemary ham, fresh asparagus and brie, served with a green salad to balance out the richness of the fillings. The Emerald City Seasoning is used inside and out because it stands up to heat incredibly well and the pink peppercorns roast on the grill and bring a beautiful pop of flavour.
Recipe Serves 4
Ingredients:
- 4 chicken breasts, butterflied
-
Emerald City Seasoning
- Sel de Mer
- 12 stalks of asparagus
- 8 thin slices of Rosemary Ham (from the local deli)
- 8 slices of Brie
- Butchers twine
- Single Varietal Olive Oil of your choosing, I used our medium-intensity Coratina from the 2025 Fall Harvest.
Preparation:
- Butterfly your chicken breasts by slicing them width-wise almost all the way through. Season the inside with Emerald City Seasoning.
- Fold slices of Rosemary Ham and lay it on one half of each butterflied breast.
- Place 3 stalks of asparagus on one half of each butterflied breast.
- Overlay with 2 brie slices on one half of each butterflied breast.
- Fold over the top of the butterfly to create a sandwich.
- Tie with Butcher's Twine to hold the shape while grilling.
- Brush with a Single Varietal Olive Oil
- Season the outside with Emerald City Seasoning and Sel de Mer.
- Place on the grill or in your oven at 375F
- Cook for 30 minutes or until the temperature is 165F.
- Half way through, brush the chicken with a second coat of Single Varietal Olive Oil to help maintain moisture.
Serve with a salad of your choice, but I used herbs and bitter greens to balance the richness of the ham and brie.
To dress, I simply whisked the medium-intensity EVOO with our 12yr White Balsamic and tbsp of the Emerald City Seasoning.
