Recipe: Rosemary stuffed chicken breast

A yummy festive roast for a table of four. Add roast vegetables, or simply add salad.

Ingredients

125g Camembert
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.

Serves 4.