Brie-Stuffed Chicken

Preheat your oven to 225C, and using a sharp knife, cut the side of the chicken breast to make a pocket. Stuff the cheese and tomatoes inside, and press down. Wrap the chicken in the ham, then splash some oil in a pan and fry the chicken for a minute on each side to brown. Transfer to the oven, and cook for 20 minutes.
Make your sauce by placing the red onion in a saucepan over a high heat, then pouring in the wine and stock until it comes to the boil. Reduce to a simmer, and allow the liquid to reduce by half. Add the butter and remove the pan from the heat. Whisk until a glossy finish is achieved. Place the chicken on a plate (with chips, if you fancy it) and drizzle the sauce all over.

30 mins

1 serving

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