This is one of my recipes of the summer but so robust and hearty it will fare well at any time of the year. It was enjoyed a deux with my husband in beautiful West Cork in mid-August. The photos below the ingredients and method will show you how this came together. A side of paprika baby roast potatoes would be excellent with this or keep it light with a side of dressed mixed leaves. Here I’ve simply served with some pan-fried courgette and a side of garlic bread.
Ingredients: (to serve 2)
2 chicken breasts & a little oil to pan-fry
3 garlic cloves
2 tbsp chopped parsley (reserve 1 to garnish)
1 tbsp chopped sundried tomatoes
2 slices brie
Method:
Pre-heat the oven to 200
Heat some oil in a frying pan
Slice each chicken breast lenghtways along one side but leave closed
Pan-fry the chicken breasts until golden on each side
Meanwhile chop the garlic, parsley & sundried tomatoes and mix together (keep back 1 tbsp of the parsley for garnish)
Open out the chicken breast (see pics below) and top with the tomato mix
Oven cook for 5 minutes
Place a slice of brie on each chicken breast and sandwich it closed
Return to the oven to cook for a further 5 minutes
Ready to serve with whatever you fancy
A new favourite for me, so simple & tasty.
xx Sheila
