Ingredients

55 grams /2oz Cricket St Thomas Brie, cut into thick slices
1 mango, peeled, stone removed, flesh chopped into thin slices (1 tbsp. diced for the sauce)
1 free range chicken breast, skin removed
3-4 slices prosciutto depending on the size of the chicken breast
2 tablespoons olive oil, plus extra for drizzling
1 small red onion, finely chopped
125 millilitres /4fl oz. mango and apple juice
125 millilitres /4fl oz. white wine
2 tablespoons .double cream
Sea salt and freshly ground black pepper
Micro greens for decoration
100 grams /3½oz new potatoes
salt and freshly ground black pepper Bunch of cherry
tomatoes on the vine
5 asparagus spears

Method

- Preheat the oven to 190°c /375°f /Gas 5
- Sandwich a slice of Brie between two of the mango slices. Make a deep slit in the side of the chicken breast and fill it with the mango and Brie 'sandwich', then wrap the chicken breast in the prosciutto
- Heat one tablespoon of the oil in a frying pan over a medium heat, add the wrapped chicken and fry for 3-4 minutes on each side, or until the prosciutto is crisp and the chicken has started to turn golden-brown. -Transfer the wrapped chicken to an ovenproof dish, cover with a lid, and continue to cook in the oven for 10-12 minutes or until the chicken is cooked through
- Heat the remaining tablespoon of the oil in the same frying pan; add the onions and fry for 3-4 minutes without colour, or until softened.Add the tablespoon of diced mango, mango and apple juice and the wine and simmer for 5-6 minutes, or until the volume of liquid has reduced by a third. Stir in the double cream and heat through for 2-3 minutes
- Meanwhile, bring two saucepans of salted water to the boil. Add the new potatoes to the first pan and cook for 8-10 minutes, or until tender, then drain well, season to taste with salt and freshly ground black pepper and set aside
- Arrange the vine tomatoes on the bottom of a baking tray, drizzle with olive oil, season with sea salt and roast in the oven for 5-7 minutes, or until they have softened slightly
- Add the asparagus to the second pan of boiling water and cook for 2-3 minutes, or until just tender. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
- To serve, Slice the chicken breast into 3 and arrange on the plate, spoon the mango cream sauce over it. Arrange the vegetables and potatoes alongside. Decorate with micro greens.

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