Ingredients Meat & Poultry Chicken Chicken Breast Recipes Stuffed Chicken Breasts By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins These easy-to-make chicken breasts are stuffed with Brie, basil, and ham. Ingredients 4 boneless, skinless chicken breasts (6 ounces) 4 slices Brie 8 basil leaves 4 thin slices ham Coarse salt and ground pepper 1 tablespoon olive oil ¼ cup white wine ¼ cup water Directions Preheat oven to 350 degrees. Using a paring knife, make a horizontal slit in wide end of each of 4 chicken breasts to create a pocket (do not cut all the way through). Wrap 1 slice Brie and 1 basil leaf in one slice ham. Repeat to make 4 bundles; insert into pockets. If desired, refrigerate, covered, overnight. Season chicken with salt and pepper. Heat olive oil in a large ovenproof skillet over medium heat. Add chicken breasts, smooth sides down. Cook until golden brown, 4 to 6 minutes; turn chicken. Add white wine, water, and 4 basil leaves. Transfer skillet to oven; bake until chicken is cooked through, 4 to 6 minutes. Let stand 5 minutes before slicing. Serve with pan sauce. Print