- 1 chicken breast
- 25g/1oz sun-blushed tomatoes
- 50g/2oz Brie
- 2 slices speck ham
- splash of vegetable oil
- 1 tsp oregano
- pinch curry powder
- pinch turmeric
- 1 tbsp olive oil
- 200g/8oz butternut squash, peeled and cut into chips
- 2 tbsp red onion, finely sliced
- 50ml/2fl oz red wine
- 50ml/2fl oz beef stock
- 25g/1oz unsalted butter
- Preheat the oven to 225C/425F/Gas 7.
- For the chicken, using a sharp knife, carefully cut into the side of the chicken breast to create a pocket. Stuff the pocket with the Brie and tomatoes. Press down to seal the stuffing inside.
- Wrap the stuffed chicken breast with the speck slices.
- Place a splash of oil in an ovenproof pan over a high heat. Place the speck-wrapped chicken breast into the pan and cook the chicken for one minute on each side, to brown. Transfer into the oven to roast for 15-20 minutes, or until cooked through.
- For the squash wedges, place the oregano, turmeric, curry powder and oil into a large bowl. Add the squash and mix well to coat. Place into on a roasting tray and place into the oven to roast for 15 minutes, or until cooked through. Turn the squash occasionally, so that it will brown evenly.
- For the sauce, place the red onion in a saucepan over a high heat. Add the red wine and beef stock and bring to the boil. Reduce the heat to a simmer and cook until the liquid has reduced by half.
- Add the butter to the sauce and remove from the heat. Stir the butter into the sauce to give a glossy finish.
- To serve, place the chicken onto a plate with a pile of squash wedges and drizzle the sauce around.