AVOCADO BRIE STUFFED CHICKEN BREASTS

1 (3.5 ounce) brie
3 large California avocados
1/3 cups shredded basil, divided
6 bone-in chicken breast halves
1/2 tsp salt
1/2 tsp pepper
1 cup chicken broth
2 garlic cloves
2 tbsp olive oil
2 tbsp lemon juice

Remove rind from brie, and chop cheese.

Mash 2 avocados with a fork; stir in cheese and 2 tablespoons basil.

Sprinkle chicken with salt and pepper; loosen skin from chicken breasts without detaching it; spread avocado mixture evenly beneath skin.

Prepare a hot fire by piling charcoal or lava rocks on one side in a WEBER Charcoal or Gas Barbecue, leaving other side empty

Arrange chicken, skin side up over empty side and grill, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 45 minutes or until chicken is done. (Do not turn chicken.

Process remaining avocado, remaining basil, broth, and next 3 ingredients in a blender until smooth, stopping to scrape down sides. Serve with chicken.

Servings: 6
Source: California Avocado Commission