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Chicken Breast Stuffed with Brie and Sun-dried Tomato
I had some leftover Brie in my fridge but not enough to do much with and a nice pack of Sun-dried tomatoes in the cupboard. What to do, what to do? Stuff some chicken breasts I thought, that's what!  You can make these in the morning and pop them in the fridge - tightly wrapped in cling film they will keep their shape. But for goodness sake remember to remove it before putting them in the oven! To serve 2 you will need: 2 nice fat skinless chicken fillets 6 or 8 slices of Parma ham (Prosciutto di Parma) some Brie or any other similar cheese a few sun-dried tomatoes - re-hydrated in warm water for 25 to 30 minutes pat dry with kitchen towel and then chop salt and pepper to season a tiny glug of olive oil How to do it: Do one fillet at a time. Place each chicken breast between two sheets of cling film. Flatten by bashing with a meat mallet until about 2cm thick. Season with salt and freshly ground black pepper.  Get another piece of cling film and lay the Parma ham out so it will cover the fillet. Lay one fillet on the ham and them put a dollop of Brie (not too much) and half of the tomatoes. Now wrap it up to make a parcel and do the other fillet in the same way. To see in detail what I'm going on about go here:  You can keep the fillets wrapped in the cling film and in the fridge until you're ready to cook them. Just remove from the fridge 20 minutes before you do cook or the cooking times won't work. Remove the cling film, put the fillets on a baking tray and drizzle with a tiny amount of oil. Pre-heat your oven to 200C/400F or Gas 6 Pop them into the oven for about 30 minutes until nicely cooked through. Slice and serve straight away with whatever you fancy.  related searches : Chicken
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