Stuffed Chicken Breast With Cherry Relish

• 4 None potatoes, peeled and thinly sliced
• 2 tbsp olive oil
• 1 tbsp finely chopped rosemary
• 2 cloves garlic, crushed
• 4 None boneless skinless chicken breasts, trimmed
• 4 oz brie, thinly sliced
• 1 cup baby spinach leaves, plus additional, to serve
• None None FOR THE CHERRY RELISH
• 1 tbsp olive oil
• 1 None onion, finely chopped
• 1 None long red chili pepper, finely chopped
• 1 lb cherries, pitted and coarsely chopped
• 2 cups apple juice
• 2 tbsp brandy
• 1 tbsp apple cider vinegar
• 2 tsp ground mustard

1. Preheat the oven to 350u0b0F.
2. Combine the potatoes, 1 tbsp of the oil, rosemary and garlic in a large bowl. Season to taste. Layer the potatoes in a 2-quart baking dish.
3. Bake for 25-30 mins or until potatoes are tender. Remove from the oven.
4. Meanwhile, for the cherry relish, heat the oil in a medium saucepan on high heat. Saute the onion and chili pepper for 4-5 mins. Add the cherries, apple juice, brandy, vinegar and mustard. Season to taste. Bring to a boil. Reduce the heat to low; simmer for 10-15 mins until the relish has thickened. Cool.
5. Meanwhile, place each breast between 2 sheets of plastic wrap. Pound with a meat mallet until 1/4-inch thick, trimming the edges.
6. Top each breast with brie and spinach. Divide half the cherry relish equally among the breasts. Season. Roll up tightly, securing with toothpicks or kitchen string.
7. Heat remaining 1 tbsp oil in large skillet on high heat. Brown the chicken, turning, for 5-8 mins until golden. Arrange the chicken on the potatoes.
8. Bake for 10-15 mins until cooked through. Serve with additional spinach and remaining cherry relish.

potatoes, olive oil, rosemary, garlic, chicken breasts, brie, baby spinach leaves, olive oil, onion, long red chili pepper, cherries, apple juice, brandy, apple cider vinegar, ground mustard

Taken from recipes-plus.com/api/v2.0/recipes/37185 (may not work)