Brie-Stuffed Chicken

Good Pair Days -
  • 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