Balsamic, Brie and Prosciutto Stuffed Chicken

10 minutes 25 minutes 2 servings

A recipe for when you want to impress. Quick to put together, and stunning once sliced into. If you’re nervous to butterfly chicken, or if you simply want to save on time, ask your butcher to do it for you. 

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  • 2 chicken breasts
  • 2 tablespoons Epicure Balsamic Jelly, melted
  • 4 slices prosciutto
  • 50g brie, sliced
  • handful of basil leaves

The recipe Balsamic, Brie and Prosciutto Stuffed Chicken Kitchen Mode

  • 1

    Preheat oven to 220ºC, Gas Mark 7. Lightly grease a medium baking dish.

  • 2

    Butterfly chicken by slicing it in half widthwise, making sure not to go all the way though. Open it up, like a book, and pound it thin. Season with salt and pepper on both sides, then lay it out flat. Baste with enough jelly to cover the open side.

  • 3

    Lay out 2 slices of prosciutto, slightly overlapping. Place brie along the short side and roll up in prosciutto. Place in the middle of the butterflied chicken and top with basil leaves. Roll the chicken up and place seam side down in the prepared baking dish. Repeat with remaining prosciutto, brie, basil and chicken.

  • 4

    Pop in the oven and bake for 20 minutes. Brush with additional melted jelly and cook 5 minutes more, or until chicken is cooked through.

  • 5

    Let rest for a few minutes and then slice the chicken on the diagonal. Arrange on a plate and drizzle with additional melted jelly, to serve (making sure not to use any jelly that may have come in contact with the raw chicken). Garnish with a scattering of basil leaves, if you like.