Chicken With Rosemary, Brie, and Sun-Dried Tomato on Corn Mash

1. 1

   Combine tomatoes and rosemary in a small bowl.

2. 2

   Using a sharp knife cut a pocket in one side of each chicken fillet.

3. 3

   Divide tomato mixture and brie and stuff into pockets; secure the openings with toothpicks.

4. 4

   Cook chicken on a lightly oiled grill plate or on the BBQ until browned and cooked through; cover to keep warm.

5. 5

   While cooking chicken, boil or steam or microwave the potatoes until tender and then drain.

6. 6

   Mash potato in large bowl with garlic, milk and sour cream; fold in the corn.

7. 7

   Serve chicken with the mash.

* Per serving · 4 servings · Values may vary.

No additional tips available.