Chicken and Brie melts

Serves: 6
Preparation time: 20 minutes
Cooking time: 30 minutes


25g butter

1 leek, finely chopped

150g Brie, roughly chopped

6 skinless boneless chicken breasts

12 rashers streaky bacon

2 sprigs fresh rosemary

150ml white wine

Preheat the oven to 200°C/R6. Heat the butter in a large non-stick frying pan, add the leeks and gently cook for 5 minutes until softened but not coloured. Season with plenty of black pepper and allow to cool a little.

2 Make a cut in the chicken along the top of the breast to create a pocket for the stuffing. Repeat with all the breast and place in a roasting tin. Spoon the leeks into the ‘pockets’ and add an equal amount of Brie to each.

3 Place the bacon rashers on a chopping board and stretch each one out with the back of a knife. Wrap two rashers of bacon around each chicken breast and secure in place with a cocktail stick.

4 Tuck a small sprig of rosemary under the bacon and nestle the remainder under the chicken breasts. Pour the wine around the chicken and roast for 30 minutes until cooked through and nicely coloured. Allow to rest for 5 minutes before serving along with all the pan juices.
Cut the pocket for the stuffing on the top of the breast to prevent the Brie and filling from spilling out. Any that does spill out can easily be spooned back in once roasted.

Recipe courtesy of Catherine Hill
Photo courtesy of Terry Benson

Find a businesss Add your businesss

We use cookies to improve the browsing experience for you and others. If you would like to learn more about cookies please view our cookie policy. To accept cookies continue browsing as normal. Continue