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Rosemary, Brie and Sun-dried Tomato Chicken with Corn Mash


Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

A recipe from the Mediterranean shores that will delight!


  • 30g sun-dried tomatoes, chopped finely
  • 1tbsp finely chopped fresh rosemary
  • 4 single chicken breats filets (680g)
  • 60g firm brie, quartered
  • 1kg medium new potatoes, quartered
  • 2 cloves garlic, crushed
  • 2tbsps milk
  • 2tbsps sour cream
  • 310g creamed corn


Step 1

Combine tomato and rosemary in a small bowl. Using a small sharp knife, slit a pocket in one side of each chicken fillet, taking care not to cut all the way through. Divide the tomato mixture and Brie among the pockets; secure openings with toothpicks.

Step 2

Cook chicken on heated oiled grilled plate (or grill or barbeque) until browned both sides and cooked through; cover to keep warm.

Step 3

Meanwhile, boil, steam or microwave potato until tender; drain. Mash potato in a large bowl with garlic, milk and sour cream; fold in corn. Serve chicken with mash.

Step 4


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