Brie and spinach stuffed chicken with mushrooms in a tomato sauce.

Chicken breasts stuffed with brie and spinach, under a tomato and basil sauce with chopped mushrooms & sweetcorn, and served with mashed potatoes.

This is a terrific and filling meal, and is easier to make than it sounds. I usually make it 1 chicken breast = two rashers of bacon. This recipe will feed two people. 

 Ingredients 

- 2 chicken breasts
- 4 rashers of bacon
- triangle of brie
- tin of chopped tomatoes or plain tomato sauce
- a couple handfuls of baby spinach (washed)
- couple handfuls of mushrooms (chopped)
- couple handfuls of sweetcorn
- couple tsp basil for seasoning
- 6 white potatoes. (for mash)

Step One

Slice a pocket into each chicken breast, lay open on the chopping board and sprinkle a pinch of your seasonings onto the meat. 
Stuff with the spinach leaves and small squares of brie - try and get as much in as possible!
Tightly wrap the chicken in two slices of bacon, positioned well so the pocket is sealed.

Step Two

Get a baking tray or a glass dish, put some tin foil down and a tiny drizzle of oil to stop the chicken sticking. 
Sprinkle some pepper, some mixed herbs and some cinnamon down. 
Then place the chicken breasts on the tray and sprinkle the top with each of these with the same seasonings.
Pop in the oven for 35-40 minutes at 200C

Step Three 

Put the potatoes on to boil at the same time as you put the chicken in the oven.
By the time you’ve boiled the potatoes and made them into mash, the chicken should be done.

Step Four

While the potatoes are boiling, chop a couple handles of mushrooms and lightly fry them in a little oil until soft.
Pour your chopped tomatoes or tomato sauce into the pan with a couple handfuls of sweetcorn.
While this heats up, add about two-three teaspoons of salsa, and the same of basil and a little pepper.
Leave to simmer while you prepare the mash.

Step Five

Take the chicken out the oven, and place on the plate.
Pour some of the tomato and mushroom sauce over the top and serve with a couple scoops of mash and a wee pile of sweetcorn