Ingredients

• 6 boneless, skinless chicken breasts
• 3 ounces chilled Brie cheese, divided into 6 wedges, skin-on
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper
• 1/2 tablespoon ground cumin
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/2 tablespoon dried thyme
• Pinch salt and freshly ground black pepper
• 1/4 cup grapeseed oil
• 8 to 10 heirloom tomatoes
• 1 red onion, sliced thinly
• Sea salt and freshly ground black pepper
• 3 tablespoons light olive oil
• 1 lemon, juiced
• 3 tablespoons chopped or torn fresh basil leaves

Instructions

1. For the chicken:
2. Preheat the oven to 350 degrees F.
3. Cut a 2 to 3-inch pocket in each chicken breast, and insert a wedge of Brie deep into each pocket and is covered with the top of the pocket.
4. In a large mixing bowl, add all the dried herbs and spices. Add the chicken and gently toss the in the mixture, coating evenly (keeping the cheese in the pocket). In a large skillet over high heat, add oil and sear the chicken on both sides until dark brown, but not burned, normally 3 to 4 minutes on each side. Put the skillet in the oven to bake until cooked through, about 6 to 8 minutes. Remove the chicken from the oven to a cutting board and let rest for 3 to 4 minutes.
5. For the salad:
6. Dice the heirloom tomatoes and add them to a large mixing bowl. Stir in the next 4 ingredients. Toss to combine and add the fresh basil just before serving.
7. Slice the chicken and arrange on a serving platter. Serve with the tomato salad.
8. Great simple lunch or dinner.