Rosemary, Brie and Sun-dried Tomato Chicken with Corn Mash2014-09-18
- 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
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.
Cook chicken on heated oiled grilled plate (or grill or barbeque) until browned both sides and cooked through; cover to keep warm.
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.