Brie, Apricot and Walnut Stuffed Chicken Breast

This recipe combines parsley and thyme to create a beautifully light stuffed chicken breast dish. We would recommend serving with dauphinoise potatoes and lightly grilled purple sprouting broccoli. These also taste great cold if you are making a picnic or wanting a delicious work lunch the next day.
Serves 4
Total Time
55 Minutes
50g of walnuts, toasted
50g of dried apricots, chopped
½ of 1 Le Rustique Brie de Caractère (200g)
2 sprigs of thyme
2 tbsp of parsley, chopped
Pinch of sea salt
Cracked black pepper
8 slices of Parma ham
Step 1
Preheat the oven to 160°C/140°C Fan/Gas Mark 3.
Step 2
To make the stuffing, place all the ingredients in a bowl and mix well with your hands.
Step 3
Make sure you get lots of flavour into the stuffing (season to taste). Add more herbs if required.
Step 4
Slice each chicken breast length ways and gently open to create a cavity.
Step 5
Cover a chopping board with some cling film and lay out two pieces of Parma ham per chicken breast.
Step 6
Divide the stuffing into four and fill each chicken breast, season and wrap with Parma ham. Tightly wrap each breast in cling film for 10 minutes.
Step 7
Take cling film off and place the chicken on a baking tray and cook for 20–30 minutes or until cooked through.

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