Prosciutto and Brie Chicken, with Sauvignon Blanc Jus
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)
1tsp Dijon mustard
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.