Prosciutto and Brie Chicken, with Sauvignon Blanc Jus
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Servings 4
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Prep time 10 minutes |
Cooking time 25 minutes |
INGREDIENTS
- 1 tbsp of olive oil
- 2 x 180-200g Chicken Breasts
- 4 slices of prosciutto
- 50g Udder Delights Double Cream Brie (about ¼ of a wheel at fridge temperature)
- Fresh tarragon (basil, sage, or parsley)
- 200mL Chain of Ponds Black Thursday Sauvignon Blanc
- 1tsp Dijon mustard
- Pepper
DIRECTIONS
- Preheat oven to 180°C
- On a baking tray lined with baking paper, place 2 prosciutto slices at each end of the tray. Place a chicken breast on top of each pair of prosciutto slices.
- Cut a small pocket into the centre of each chicken breast and fill with a 25g piece of Brie.
- Sprinkle with tarragon, wrap in prosciutto, and drizzle with olive oil.
- Bake for 25 minutes at 180°C or until chicken is opaque.
- While the chicken is baking reduce wine in a saucepan with mustard and a sprig of tarragon.
- To serve, cut each breast in half and spoon over wine sauce (tray juices can be added for extra flavour).
- Serve with cauliflower puree and garnish with pepper and fresh tarragon.
