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.