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Brie Chicken with Marmalade Glaze

  • January 13, 2015

Do you love sweets or crunchy salty? Now you don’t have to choose!


There really isn’t anything about this dish that isn’t amazing. It’s simple and quick to make for a weeknight and impressive enough to serve to company.


Most people find that they have a recipe rotation for family weeknight meals. Mostly because they’re recipes we know in our heads and we know our loved ones will eat without complaint. This recipe has been in my rotation with many different variations for as long as I’ve had kids. Think of it as a fancy version of chicken fingers and plum sauce.


There are so many things that can be done with the chicken. It can be stuffed with almost any cheese, an assortment of veggies (shredded zucchini, broccoli, asparagus, roasted peppers, cooked spinach) and different meats. It’s best to stick to meat that isn’t too oily though.


If you want to make these even easier for fast weeknight meals, consider making extras and freezing them. They freeze perfectly and can be cooked from frozen. Just add an extra 15 min for cooking time. I usually serve then with rice, a green veggie and salad. Happy Cravings!


  • 4 Blue Goose Pure Foods Organic Boneless Skinless Chicken Breasts
  • 4 slices Ham (I used Black Forest)
  • 1 small wheel brie, as much of rind removed and sliced into ¼ inch thick slices
  • 1-1/2 cups cornflakes, crushed
  • ¾ cups panko crumbs
  • ¼ cup parmesan cheese
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • 3 eggs or ½ cup egg beaters, lightly beaten
  • 1 tablespoon + 1 teaspoon Dijon mustard
  • 1 cup marmalade
  • ¼ cup chicken broth
  • 2 tablespoons soy sauce


  1. Set oven to 375 degrees.
  2. Cover a cookie sheet with parchment paper.
  3. Pound chicken breasts to 1/4 inch thickness.
  4. Mix cornflakes, panko, cheese, garlic powder and salt/pepper.
  5. Mix egg with 1 tablespoon Dijon.
  6. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 ham slice and then 2 slices of brie on top of each breast. Roll up each breast, and secure with a
  7. Dip entire chicken piece in egg wash and then roll in cornflake mixture.
  8. Bake for 30 to 35 minutes, or until chicken is no longer pink.
  9. In a small sauce pan mix marmalade, 1 teaspoon Dijon, broth and soy sauce. Boil until it thickens. Approx. 10 min.
  10. Remove toothpicks and serve with marmalade glaze.