Chicken Breast with cheese and pearled spelt salad

45min 4 servings
  • 4 pieces chicken breast with skin (about 800 g)
  • 75 g Castello® Double Cream Brie 
  • 1 red pepper, cut into small cubes (about 100 g)
  • ½ tsp salt
  • Freshly ground pepper

Fig and Walnut Coulis

  • 160g pearl spelled (about 2 cups)
  • 2 cups water
  • ¼ tsp salt
  • ½ cup freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 75g toasted pine nuts
  • 1 tsp salt
  • freshly ground pepper
  • 400 g green asparagus
Chicken Breast with cheese and pearled spelt salad


Wash and dry the 4 pieces chicken breast. Cut a deep pocket - lengthwise, in the thick part of each piece of meat. Spread cheese and peppers in the pockets - close it using a cooking needle. Sprinkle the meat with salt and pepper and lay it in a cooking tray with aluminum foil (with skin side facing up). Broil the stuffed chicken breasts in the center of the oven for approx. 25 minutes at 200 °.

Pearled Spelt Salad: Rinse the pearled spelt well and place in a pot of boiling salted water. Cook it at low heat, tightly covered, for approx. 15 minutes. Remove from the heat and let the pearled spelt settle for approx. 12 minutes. Place pealed spelt in a bowl and toss it with the lemon juice, oil, pine nuts, salt and pepper.

Cut the bottom of the asparagus, rinse and dry well. Place the asparagus in a wide and slightly deep dish with salt. Pour boiling water over and let them soak for approx. 2 min.

To serve:
 Remove cooking needle and broil the 4 pieces of chicken breast in the top tray of the oven for approx. 2 minutes. Place a piece of breast on each plate with salad and warm green asparagus.