One-Pan Peach, Walnut + Brie Stuffed Chicken

Half Baked Harvest calls this the perfect dinner. With the addition of our Smoked Yellow Peach Jam, we could not agree more.

Image by + recipe adapted from Half Baked Harvest

Serves 4

For the potatoes:
1 1/2 pounds small red and purple potatoes halved
3-4 tablespoons olive oil
1 teaspoon seasoned salt + 1/2 teaspoon pepper
2 cloves garlic minced or grated
Zest of 1 lemon

For the chicken:
4 skin on boneless chicken breast
1/2 cup walnuts lightly toasted
1 cup fresh basil
1 clove garlic minced or grated
1 tablespoon olive oil
6 ounces brie cubed
2 ounces cream cheese
1 egg
1/2 teaspoon salt + pepper
1/4 teaspoon crushed red pepper
3/4 cup Smoked Yellow Peach Jam
1 tablespoon balsamic vinegar

1. Preheat the oven to 400 degrees F.

2. Add the potatoes to a large sheet pan with sides. Drizzle the potatoes with olive oil. Add the seasoned salt, pepper, garlic and lemon zest. Toss well. Roast for 10 minutes or until you are ready to add the chicken to the pan.

3. Meanwhile, prepare the chicken. Place walnuts, basil and garlic in food processor and slowly add the olive oil until mixture becomes paste like.

4. Next add brie, cream cheese and egg to the food processor and pulse until mixed well. Season with salt and pepper.

5. Gently pull up skin from chicken breasts and spread about 1-2 tablespoons (depending on the size of your chicken) of cheese mixture under skin of each breast.

6. Remove the potatoes from the oven and slide them around a bit to make room for the chicken. Place the chicken on the pan. In a bowl, combine the Smoked Yellow Peach Jam, balsamic and 1 tablespoon olive oil. Brush the mixture all over the chicken breasts.

7. Place the pan back in the oven and roast for 30-40 minutes or until the chicken is cooked through and the potatoes golden. If the potatoes are cooking faster then the chicken, just remove them a bit early to avoid burning. Serve the chicken with a side of potatoes and fresh basil for garnish.