Chicken With Rosemary, Brie, And Sun-dried Tomato On Corn Mash

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon finely chopped rosemary, fresh
• 30 g sun-dried tomatoes, finely chopped
• 60 g firm brie cheese, quartered
• 4 single chicken breast fillets, about 680 g
• 1 kg medium new potato, quartered
• 2 garlic cloves, crushed
• 2 tablespoons nonfat milk
• 2 tablespoons light sour cream
• 1 (310 g) can creamed corn

Recipe

• 1 combine tomatoes and rosemary in a small bowl.
• 2 using a sharp knife cut a pocket in one side of each chicken fillet.
• 3 divide tomato mixture and brie and stuff into pockets; secure the openings with toothpicks.
• 4 cook chicken on a lightly oiled grill plate or on the bbq until browned and cooked through; cover to keep warm.
• 5 while cooking chicken, boil or steam or microwave the potatoes until tender and then drain.
• 6 mash potato in large bowl with garlic, milk and sour cream; fold in the corn.
• 7 serve chicken with the mash.