Stuffed chicken breast with Brie and blueberries

Ingredients for 4 servings:

• 4 boned, certified chicken breasts without skin 
• Extra virgin olive oil 
• 80 g of dried blueberries 
• 150 g of honey 
• 120 ml of orange juice 
• 3 g of ground cinnamon 
• 3 g of ground ginger
• 200 g of Brie cheese 
• 60 g of butter
• Salt and pepper 

Preparation:

1. Preheat the oven to 200ºC and prepare a baking tray with a little oil to prevent the ingredients from sticking.
2. Mix the blueberries, honey, orange juice, cinnamon and ginger in a frying pan and cook on medium heat for around 8 minutes to reduce it.
3. Take the sauce off the heat and share it out in two bowls.
4. Dice the Brie cheese and remove the skin, then add to one of the bowls and mix well.
5. Ask your expert butcher at Consum to bone the chicken breasts, remove the skin and to make a long pocket to stuff them with the cheese and blueberry sauce.
6. Put the chicken breasts in the baking tray, add salt and pepper to taste and brush the melted butter over them. Bake for 25 minutes until they are brown.
7. Let them stand for 5 minutes and then serve with the remaining half of the blueberry sauce.