Brie-Stuffed Chicken
Brie-Stuffed Chicken



  • 1 chicken breast
  • 25g sun-blush tomatoes
  • 50g ripe brie
  • 2 slices of speck ham or similar
  • Splash of oil
  • 2 tbsp red onion, finely diced
  • 50ml red wine
  • 50ml beef stock
  • 25g butter
  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box