Archive of BBC Food Recipes

Brie-stuffed chicken with a crunchy sweet potato mash

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook


  1. Preheat the oven to 220C/425F/Gas 7.

  2. For the chicken, cut a pocket down the side of the beast using a sharp knife and stuff with the Brie and basil, then season, with sea salt and freshly ground black pepper.

  3. Heat the oil in an ovenproof frying pan over a high heat. Place the chicken breast in the pan and cook for two minutes, on each side, until golden brown.

  4. Place the frying pan into the oven and roast for 15-20 minutes, or until completely cooked through.

  5. For the sweet potato, place the cooked potato, oil and butter into a bowl and mash, then fold in the cashew nuts.

  6. To serve, toss the mangetout with the oil in a bowl and place on a serving plate. Place the chicken breast and mashed potato onto the plate. Garnish with a few basil leaves.


  • 1 chicken breast
  • 25g/1oz Brie, sliced
  • 4 fresh basil leaves
  • sea salt and freshly ground black pepper
  • 1 tsp olive oil

For the sweet potato

  • ½ cooked sweet potato, boiled until cooked through
  • 1 tbsp olive oil
  • 15g/½oz butter
  • 25g/1oz unsalted cashew nuts, chopped

To serve

  • 50g/2oz mangetout, blanched
  • 1 tsp olive oil
  • few fresh basil leaves

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Brie-stuffed chicken with a crunchy sweet potato mash

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