"Chicken" with Brie and Sun-Dried Tomatoes
Serves 6
2 tbsp (25ml) olive oil (divided)
½ white onion, finely diced
12 sun-dried tomatoes (not packed in oil), finely diced
1 sprig rosemary, leaves only, chopped finely
¼ cup (50ml) white wine
Salt and pepper to taste
2 lb of chicken replacement
1 clove garlic, minced
150 grams firm brie, cut into 6 equal pieces
Heat 1 tbsp (15ml) oil in small pan and sauté onion until translucent but not browned. Add sun-dried tomatoes and rosemary with wine and simmer until wine has been absorbed and tomatoes are softened. Season to taste with salt and pepper.
Using a sharp knife, slit a pocket in one side of each chicken breast through the skin, taking not to cut all the way through. Place chicken in a bowl with garlic and 1 tbsp (15ml) olive oil and season with salt and pepper. Coat meat well with oil-garlic mixture, then roast breasts in a pan, skin-side down in pre-heated oven at 350 for 25 minutes, or until golden. Transfer to a parchment-lined baking sheet.
Divide tomato mixture and brie into 6 portions and stuff into chicken pockets. Finish roasting another 10 to 15 minutes, or until done and internal temperature shows 165 degrees.