- 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
Free Range Chicken stuffed with mango and Cricket St Thomas Brie
Free Range Chicken stuffed with mango and Cricket St Thomas Brie
Summer is finally here! Embrace the warmer weather and serve up this tasty chicken dish, with the perfect balance of fruity flavours and creamy goat's cheese goodness 
Ingredients
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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