Ingredients

• 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

Directions

• 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.