Chicken breasts stuffed with brie, snowpeas and capsicum

Chicken Breasts stuffed with Brie

2 chicken breasts, boneless and skinless, split
10 snow peas, cut into four diagonal pieces
1 small or 1/2 large red capsicum, cut into thin strips
100g brie cheese
1 Tbs flour
1 Tbs olive oil
1/2 cup chicken stock
1/2 cup white wine

Place chicken breasts between two slices of  wax paper and pound with a mallet until 2cm or half an inch thick.   Divide the cheese into four portions and place one piece in the center of each chicken breast.  Lay the snow peas and capsicum over the brie.  Roll each piece of chicken into a thick sausage shape and secure with toothpicks.  Roll in flour, then saute for a few minutes in olive oil until a nice brown crust is formed. Lay in an ovenproof casserole dish and pour the chicken stock and white wine mixture over.  Bake at 180*C (350*F)  for about 15 - 20 minutes or until juices run clear.

For the variation similar to my stepsons recipe stuff with 100g feta mixed with 1/2 cup chopped mushroom and 2 Tbs mixed herbs.   Use 3/4cup beef stock mixed with 1 TBS keecap manis for the cooking sauce.