Ingredients
2 fresh chicken breast opened butterfly style
1 piece Maltese sausage
200g Brie
1 large tomato
50g walnuts
2 tbsps honey
2 tbsps mustard
1 tbsp Worcestershire Sauce
2 cups chicken stock
Fresh pepper

Method

Stuff the chicken breast with Maltese sausage, Brie, tomatoes and walnuts.

Roll the chicken in cling film.

Bring the chicken stock to a boil and put the chicken breast in it.

Simmer on low heat for 20 minutes.

Make the sauce by mixing the honey, mustard, chicken stock and fresh pepper.

Remove the chicken breast from the stock and leave to set for about 10 minutes.

Remove from the cling film and serve with the sauce on the side.

Sandro Deguara is a Chef patron, Ġarra Dine Wine Café, Qawra.

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