Ingredients

Steps

• 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.