Chicken With Rosemary, Brie, and Sun-Dried Tomato on Corn Mash

Total Time
45mins
Prep 30 mins
Cook 15 mins

A low-fat recipe based on a Womens Weekly recipe. Serve with a mixed-leaf salad for a lovely meal.

Ingredients Nutrition

Directions

  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.

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