The inspiration for this recipe came at a time when post Christmas there happened to be a lonely wedge of brie in the corner of the fridge.
Ingredients (Serves 4).
4 chicken breasts
4 teaspoons of sun dried tomato paste
8 prosciutto slices
160 g brie, chopped into 4 pieces
Good handful of fresh basil
Freshly ground black pepper (optional).
Preheat the oven to 200°C, gas mark 6.
Take a sharp knife and make a pocket in each of the chicken breasts. Spread 1 teaspoon of paste into each pocket, then tuck in the brie and basil.
Layout a piece of cling film on a flat surface and carefully remove the prosciutto from it’s packaging. Lay two pieces of prosciutto for each chicken breast with the second overlapping the first. Take the chicken breast and place it on the layered pieces then lift up the edge of cling film and use it to wrap the breasts.
Place the breasts in the oven ensuring the overlapped prosciutto sits under the meat then cook for 20 minutes until tender and cooked throughout.
