BAKED CHICKEN WITH BRIE WOW!!! ENJOY DAN:

CHICKEN BREAST STUFFED WITH BRIE AND SPINACH by CHEF DAN:

Serves 4

INGREDIENTS:

4 skinless, boneless chicken breasts

4 ounces Brie, sliced and cut into small pieces

1 package (10oz) frozen leaf spinach, thawed and squeezed dry

2 tablespoon olive oil, divided

4 garlic cloves, sliced

1-cup white wine, or 1 bottle I.P.A. beer, divided

3/4-teaspoon dried sage

1/2-cup Panko (Japanese bread crumbs

1/4-cup buttermilk

2 tablespoons parmesan cheese

Kosher salt and freshly ground black pepper

DIRECTIONS:                          (PRE-HEAT OVEN TO 400 DEGREES)

1.    In a skillet heat 1 tablespoon olive oil over medium-heat.

2.    Add sliced garlic, sage, and spinach sauté 2 minutes.

3.    Stir in1/2 cup wine or beer, and cook 5 minutes or until liquid evaporates.

4.    Spoon spinach mixture into a bowl.

5.    In the spinach mixture stir in brie and salt and pepper to taste.

6.    Cut horizontal slit through the thickest part of each chicken breast half to form a pocket.

7.    Stuff 1-1/2 tablespoons of spinach mixture into each pocket.

8.    Press down firmly on the chicken breast.

9.    In a bowl of add Panko crumbs, and parmesan cheese.

10. In the second bowl add the buttermilk.

11. Slide the chicken breast into the buttermilk and then into the Panko crumbs.

12. Turning it over to coat it well, repeat with each chicken breast.

13. Heat 1 tablespoon olive oil in an ovenproof skillet set over medium-high heat.

14. Cook the chicken breast until browned, on one side, then turn them over and place the skillet in the oven.

15. Bake the chicken for 15-20 minutes, or until no longer pink inside.

ENJOY DAN:                                              BON-APPETITE!!