Method
1. Heat the oven to 180 °C fan / Gas 4.2. Par-cook the potatoes: Boil the new potatoes in salted water for 5 minutes, drain, halve and tip into a small roasting tin with the red onion wedges. Toss in 1 tbsp olive oil, season, and roast for 15 minutes.
3. Prepare the chicken: Butterfly each breast by slicing horizontally almost all the way through, then open out. Place 50 g brie inside each, sprinkle with pink peppercorns, garlic and rosemary, then fold to enclose the filling. Secure with cocktail sticks if needed; season lightly.
4. Pan-sear: Heat the remaining 2 tbsp olive oil in a frying pan over medium heat. Sear the chicken 2–3 minutes per side until golden. Transfer to a baking tray and roast for 8 minutes, or until cooked through.
5. Finish the potatoes: Remove the tin, scatter over Parmesan and return to the oven for 5 minutes until crisp and golden.
6. Serve: Divide the cheesy potatoes between plates, add the stuffed chicken breasts, then garnish with rocket, sun-blush tomatoes and chopped parsley. Serve immediately.
Ingredients
• 2 skinless chicken breasts
• 100 g brie, sliced
• 1 tsp Opies Pink Peppercorns, lightly crushed
• 2 garlic cloves, finely chopped
• Leaves from 1 rosemary sprig, chopped
• 150 g new potatoes
• 1 small red onion, cut into wedges
• 3 tbsp olive oil
• 20 g grated Parmesan
• Small handful chopped flat-leaf parsley
• Fresh rocket, to serve
• Sun-blush tomatoes, to serve
