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
  • Chips, to serve
  • 2 tbsp red onion, finely diced
  • 50ml red wine
  • 50ml beef stock
  • 25g butter
  • Preheat the oven to 225C. Using a very sharp knife, cut into the side of the chicken breast to make a pocket, and stuff with brie and the tomatoes. Press down to seal, then wrap the chicken breast in the ham. Heat up a frying pan, and brown the breast on both sides for a minute or two, then add a splash of oil to a roasting dish, and roast the chicken in the oven for 20 minutes.
  • Make the sauce by placing the red onion in a small saucepan over a high heat, then pour in the wine and beef stock, and bring to the boil to reduce by half. Remove the pan from the heat and whisk in the butter to create a glossy sauce, which can be drizzled over the chicken breast served on a bed of chips.
30 mins
1 serving
This recipe pairs perfectly with the Dawning Day Merlot 2016 from Southern Highlands, Australia.

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