A chicken recipe that your guests will not leave your dinner party without!
2 double chicken breasts, skin on
6 – 8 slices brie cheese
6 – 8 large fresh basil leaves
3 tablespoons garlic butter
2 sundried tomatoes in olive oil, drained and finely diced
1/4 cup pinenuts
3/4 white wine (Riesling or similar)
Place the chicken breasts between plastic wrap and flatten the fillets slightly with a mallet or a rolling pin to make them the same thickness all the way through.
Remove plastic wrap and season with a little black pepper.
One one side of the chicken breast, place 3 – 4 slices of brie and cover with basil leaves.
Bring the second side of the chicken over and secure the two together with a skewer (can be wooden or metal).
Heat the butter in an oven-proof frying pan until sizzling.
Add the chicken breast, lower the heat and allow the chicken to cook for about 5 – 6 minutes, turning once to brown evenly on both sides.
Transfer to a 180 degrees Celcius oven for 25 – 30 minutes.
When cooked, transfer chicken to a plate.
Add the tomatoes, pinenuts, wine and sugar to the pan and warm through.
The sauce should smell fragrant.
Slice the chicken thickly and evenly and arrange overlapping on a plate.
Pour the sauce over and garnish with shredded basil.