Brie-Stuffed Chicken with Spiced Butternut Squash Wedges

Chicken breast stuffed with Brie and tomatoes, wrapped in speck, served with roasted spiced squash and a red wine reduction.

Chicken Main Course High Protein Special Occasion Roasted

Estimated Nutrition

Calories

895.4

kcal / serving

895.4 kcal total

Carbs

25.8g

per serving

25.8 g total

Fat

62.1g

per serving

62.1 g total

Protein

58.2g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Liquids

Meat

piece

Chicken Breast

whole

slice

Speck Ham

NutsSeeds

tsp

pinch

pinch

OilsFats

splash

Vegetables

200

peeled and cut into chips

tbsp

Red Onion

finely sliced

Method

Preheat the oven to 225°C.

Cut a pocket into the chicken breast and stuff with Brie and tomatoes.

Wrap the stuffed chicken breast with slices of speck.

Brown the chicken in an ovenproof pan for one minute per side and roast for 15-20 minutes.

Coat squash with oregano, turmeric, curry powder, and oil, then roast for 15 minutes at 225°C.

Boil red onion, red wine, and beef stock until reduced by half.

Stir butter into the reduced sauce off the heat for a glossy finish.

Serve the chicken with squash wedges and drizzle with sauce.