Brie Stuffed Chicken on Parsnip Mash

Ingredients

For the Chicken

• 4 chicken breasts
• 1 good tsp chopped, fresh thyme
• Squeeze of lemon
• Olive oil
• 30gms sun-blushed tomatoes
• 2 cloves of garlic
• 60gms brie quartered

For the Veg

• 4 medium parsnip
• 200gms spinach
• butter

Method

1. Marinate chicken in olive oil, garlic, thyme and lemon juice. The longer is better but half hour will do.
2. Make a slit in each of the chicken breasts to make pockets.
3. Slide into each pocket a slice of brie and a sun blushed tomato, or two if small.
4. Use toothpicks to hold together.
5. Season well and roast for 15-20mins depending on size. Remember to rest after cooking.
6. Whilst the chicken is cooking boil parsnips 10-12 mins in salted boiling water.
7. Steam the spinach. It will take about 2 mins.
8. Serve with chicken jus. Recipe coming soon…... for now you can cheat and use pre-made.