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

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

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.