Lori's Chicken With Brie and Potatoes

• 4 12 teaspoons rosemary (minced)
• 2 ounces sun-dried tomatoes packed in oil (drained, chopped)
• 4 ounces brie cheese (in 6 pieces)
• 6 boneless skinless chicken breast halves
• olive oil (as needed)
• 3 12 lbs red potatoes
• 3 garlic cloves (minced)
• 3 tablespoons evaporated milk
• 3 tablespoons sour cream
• 2 fresh ears of corn (cooked, removed from cobs)
• salt & fresh ground pepper (to taste)

1. Heat oven 400.
2. Combine the rosemary and tomatoes.
3. Dip brie in mix to coat each piece.
4. Pound chicken out to a 1/4 inch thickness.
5. Season.
6. Top each with a brie.
7. Roll up tightly.
8. Secure with toothpicks.
9. Brush with a little oil.
10. Place in a sprayed 9x13.
11. Bake 30 minutes.
12. Meanwhile, boil potatoes until tender.
13. Drain.
14. Let cool enough to handle.
15. Peel.
16. Rice.
17. Mash in the garlic, milk, sour cream, corn, salt and pepper.
18. Place on plates.
19. Top with chicken.

rosemary, tomatoes, brie cheese, chicken, olive oil, red potatoes, garlic, milk, sour cream, corn, salt

Taken from www.food.com/recipe/loris-chicken-with-brie-and-potatoes-163715 (may not work)