Give your chicken dinner a distinctly Canadian flavour with home-grown Brie and maple syrup in this dish from Chef Devan Rajkumar.

Maple-blueberry chicken stuffed with Canadian Brie and basil creme

Ingredients:

• 4 bone-in skin on chicken breasts (about 2 lbs)
• 1 cup diced, chilled Canadian Brie
• 12 large basil leaves, finely chopped
• 1 tbsp vegetable oil

Maple-blueberry sauce ingredients:

• 2 tsp butter
• 2 tbsp chopped shallot
• 1 cup blueberries
• ¼ cup balsamic vinegar
• 3 tbsp maple syrup

Method:

Using a sharp knife, de-bone chicken, leaving skin attached. Holding knife horizontally, insert into thick end of each chicken breast and cut to make a deep pocket (careful not to pierce through; remove and reserve fillet for another use).

In small bowl, combine Brie and basil; carefully stuff into each chicken pocket.

Cover and refrigerate.

Preheat oven to 400°F.

In a small saucepan on medium heat, melt butter. Add shallot and sauté until translucent, about 1 minute.

Add vinegar and maple syrup and bring to a boil; than add blueberries and cook until berries soften about 4 minutes. Set aside.

In a large oven-proof skillet, heat oil over medium heat. Place chicken skin side down and cook until golden brown, about 2 to 3 minutes.

Turn over and place in preheated oven. Bake for 15 to 20 minutes or until juices run clear and a thermometer registers 165° F (74°C).

Serves 4

Courtesy Devan Rajkumar
@chefdevan