Recipe: Rosemary stuffed chicken breast
A yummy festive roast for a table of four. Add roast vegetables, or simply add salad.
4 small single skinned and boned chicken breasts
Freshly ground black pepper to taste
2 teaspoons chopped rosemary leaves
4-6 slices streaky bacon
2 teaspoons olive oil
3/4 cup dry white wine
1/4 cup cream
Preheat oven to 180c.
Cut the Camembert into 5mm slices.
Pat the chicken dry and season with pepper
Make a pocket in each chicken breast. Divide the Camembert and Rosemary between pockets, pressing in well.
Wrap a strip of bacon around each breast and secure with cocktail sticks, if required.
Heat the oil in a small, oven proof pan also suitable for the hob. Brown the chicken all over, about 1 minute each side.
Transfer the pan to the middle of the oven and make until cooked through, about 12 minutes. Remove the chicken to a warm platter.
Add the wine to the pan. Bring to the boil and simmer, stirring until reduced.
Stir through the cream and warm rough.
Pour over he chicken and serve.