45 mins, serves 4
Ingredients:
4 boneless, skinless chicken breasts 
200g Brie cheese, sliced 
1 stalk of lemongrass, finely chopped 
1 small papaya, diced 
1 cup grapes, halved 
1 tablespoon fresh lime juice 
1 tablespoon honey 
Fresh shiso leaves or microgreens, for garnish - Salt and pepper, to taste
The Process
1
Heat up
Preheat the oven to 200°C (400°F). Slit each chicken breast to create a pocket.
2
Stuff it
Stuff with Brie and lemongrass, season with salt and pepper.
3
Sear it
Sear chicken in an oven-safe skillet, then bake for 15-20 minutes.
4
Mix it
Mix papaya, grapes, lime juice, and honey for the salsa. Season to taste.
5
Serve it
Serve chicken topped with salsa and garnish with shiso or microgreens.
Chef Tips:
- For this main course, a Pinot Noir with its fruity undertones will balance the lemongrass’s citrus notes and the sweetness of the papaya grape salsa.
Bites & Vibes
Immerse yourself in a fusion of French and Latin rhythms with this culinary journey. The Latin influence intertwines with French melodies, creating a captivating atmosphere for your Brie-stuffed chicken adventure.
As the lemongrass-infused chicken meets the exotic flavors of the Latin-inspired playlist, led by Manu Chao’s “Me Gustas Tú” and GIMS’ collaboration with J. Balvin in “Pirate,” your taste buds embark on a flavorful voyage. The Brie-stuffed chicken, complemented by honey-lime drizzle and shiso leaves, dances in harmony with the vivacious beats.
Picture a Parisian bistro infused with Latin flair, where Aya Nakamura’s “Pookie” and Ben l’Oncle Soul’s “Soulman” serenade your culinary exploration. Each bite becomes a celebration of cross-cultural delights, with French and Latin rhythms creating a symphony of flavors. So, let the fusion of these vibrant sounds elevate your dining experience, turning every dish into a tantalizing global melody.
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