You’ll Need
For the Chicken
2 large chicken breasts
100g Brie, rind removed and cut into slices
1 tsp black truffle paste (or 1 tsp truffle oil)
4 slices Parma ham
1 tbsp olive oil
Sea salt
Freshly cracked black pepper
For the Champagne Mushroom Sauce
200g mixed wild mushrooms, sliced
20g butter
1 shallot, finely diced
2 cloves garlic, finely grated
100ml Champagne (or dry sparkling wine)
150ml double cream
30g Parmesan, finely grated
1 tsp Dijon mustard
1 tsp fresh thyme leaves
To Serve
Dauphinoise potatoes
Buttered asparagus
Tenderstem broccoli
Fresh chives
Optional but Dangerous
Fresh black truffle shavings
Crispy pancetta crumbs
Parmesan crisps
Garlic butter king prawns
Method
Remove the chicken from the fridge 20 minutes before cooking.
Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast.
Spread a little truffle paste inside each pocket.
Stuff each breast generously with the Brie slices.
Wrap each chicken breast tightly with two slices of Parma ham, ensuring the filling is completely enclosed.
Brush lightly with the olive oil and season with freshly cracked black pepper. The Parma ham provides plenty of salt, so only add a small pinch if required.
Preheat your air fryer to 190°C.
Place the wrapped chicken breasts into the basket.
Air fry for 22–25 minutes, turning halfway through, until the Parma ham is crisp and the chicken reaches an internal temperature of 75°C.
Remove from the air fryer and allow to rest for 5–6 minutes.
Meanwhile, melt the butter in a frying pan over a medium heat.
Cook the shallot for 2–3 minutes until softened.
Add the garlic and cook for 30 seconds.
Add the mushrooms and cook for 6–8 minutes, until beautifully browned and any moisture has evaporated.
Pour in the Champagne and simmer until reduced by around half.
Stir in the Dijon mustard and double cream.
Allow the sauce to simmer gently for 3–4 minutes.
Add the Parmesan and thyme, stirring until the sauce becomes smooth, rich and silky.
Slice each chicken breast on the diagonal to reveal the molten Brie centre.
Serve alongside creamy Dauphinoise potatoes, buttered asparagus and Tenderstem broccoli.
Generously spoon over the Champagne mushroom sauce.
Finish with chopped fresh chives and, if using, fresh black truffle shavings or crispy pancetta crumbs.