Roasted Red Pepper and Avacado stuffed Chicken Supreme


1 7oz Chicken Supreme wing attached (skin on or off)

1 oz Brie cheese wedge

1 oz roasted red pepper

1 oz fresh ripe avocado

1 tsp. BARRETT’S WILDFIRE CUISINE RIB RUB (this is great on fish, shellfish and meat also)

1 tsp.  olive oil


Preheat oven to 375 degrees Fahrenheit.  Trim excess fat or skin off chicken breast.  Make a 1 inch horizontal incision on bottom of breast with a small paring knife.  Use knife to make a pocket big enough for stuffing breast.  Place brie cheese wedge, avocado and roasted red pepper inside chicken and close up pocket with your fingers (chicken skin or a small skewer can also be used to keep it closed).

Dust chicken with BARRETT’S WILDFIRE CUISINE RIB RUB on both sides.  Turn burner on stove to a medium high heat, place a non stick pan on burner and let heat for 2 minutes.  Add olive oil to pan and pan sear chicken bone side up for 2 minutes, flip over and repeat.  Place chicken in oven on a baking sheet for 20 – 25 minutes or until an internal temperature of 170 degrees Fahrenheit is reached.  Remove chicken from oven and let rest for 3 – 5 minutes.  Slice on an angle.  Serve over creamy mashed potatoes, rice pilaf or whatever you desire.