A chicken recipe that your guests will not leave your dinner party without!

2 double chicken breasts, skin on

6 - 8 slices brie cheese

6 - 8 large fresh basil leaves

3 tablespoons garlic butter

2 sundried tomatoes in olive oil, drained and finely diced

1/4 cup pinenuts

3/4 white wine (Riesling or similar)

pinch sugar

black pepper

Place the chicken breasts between plastic wrap and flatten the fillets slightly with a mallet or a rolling pin to make them the same thickness all the way through.

Remove plastic wrap and season with a little black pepper.

One one side of the chicken breast, place 3 - 4 slices of brie and cover with basil leaves.

Bring the second side of the chicken over and secure the two together with a skewer (can be wooden or metal).

Heat the butter in an oven-proof frying pan until sizzling.

Add the chicken breast, lower the heat and allow the chicken to cook for about 5 - 6 minutes, turning once to brown evenly on both sides.

Transfer to a 180 degrees Celcius oven for 25 - 30 minutes.

When cooked, transfer chicken to a plate.

Add the tomatoes, pinenuts, wine and sugar to the pan and warm through.

The sauce should smell fragrant.

Slice the chicken thickly and evenly and arrange overlapping on a plate.

Pour the sauce over and garnish with shredded basil.

Serves:  4.