Blackberry Brie Stuffed Chicken with Honey Drizzle

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
2. Using a sharp knife, carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. Stuff each chicken breast with slices of brie and several blackberries. Secure with toothpicks if necessary to keep the filling inside.
4. In a small bowl, whisk together the olive oil, minced garlic, salt, black pepper, thyme, honey, and balsamic vinegar if using.
5. Brush the mixture evenly over the stuffed chicken breasts.
6. Arrange the chicken in the prepared baking dish and bake for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C).
7. Allow the chicken to rest for about 5 minutes after removing it from the oven.
8. Drizzle lightly with additional honey and garnish with fresh parsley and extra blackberries before serving.

Variations :

• Substitute raspberries for a slightly brighter, more tart filling.
• Add chopped toasted walnuts or pecans for texture.
• Replace thyme with fresh rosemary for a deeper herbal note.
• Wrap the stuffed chicken in prosciutto before baking for added richness.

Tips :

• Use room-temperature brie for easier slicing and smoother melting.
• Avoid overstuffing the chicken to prevent the filling from leaking during baking.
• Allow the chicken to rest briefly after cooking so the juices redistribute.
• For a golden finish, broil the chicken for the final 2 to 3 minutes while watching carefully to prevent the honey from burning.