"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.