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A succulent chicken recipe for any night of the week.
It can be easily adapted to suit what ingredients you have available. For example, substitute the asparagus for green beans or broccolini. The Brie can be replaced with Camembert or perhaps a Jarlsburg if you prefer.
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I served the chicken with garlic mash potatoes and steamed sugar snap peas.
Turn oven on to 180'C.
Blanche the asparagus in boiling water for 2 minutes and refresh in cold water.
Butterfly the chicken breast by laying it flat on a chopping board and cutting it in half horizontally through the centre of the breast and stopping about 1cm from the end.
Open the breast out and season well with salt and pepper. Rub the thyme and lemon zest on to the inside of the breast.
Add 2 slices of Brie to each breast.
Divide the asparagus between the 4 chicken breast - should be about 3 per portion.
Drizzle a little Extra Virgin Olive Oil over the breast.
To roll the chicken in the prosciutto, simple lay out 2 slices on a chopping board and tightly roll, tucking in any loose ends.
Next, place the chicken in a aluminium foil envelope , add a tablespoon of butter and white wine to each and bake in the oven for 25 minutes, or until juices run clear.
Enjoy with garlic mashed potatoes and sugar snap peas.
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