Ingredients
- 4 chicken breasts
- 1 bunch chives, chopped
- 2 cloves garlic chopped or crushed
- 1 packet Camembert Cheese
- 2 tbsp whole cranberry sauce (Can use jelly if preferred)
- 150ml fresh cream (Can use Carnation Skinny Tinny for a lower fat option)
- 500ml white wine (Can substitute with vegetable or chicken stock)
- 1 tbsp butter
- Toothpicks
Method
- Soften camembert cheese, add chopped chives and garlic.
- Mash together and place on glad wrap and roll into a log. Place in fridge for 10 minutes or so until the mixture hardens slightly
- Using a sharp knife, cut a pocket in each chicken breast. Place 1/4 of the hardened cheese mixture in each pocket, securing the opening with 2-3 toothpicks.
- Heat frying pan and melt butter, place chicken breasts in pan and brown either side for 8 mins each.
- Reduce heat, pour wine over chicken, place lid on pan, and simmer for 40 mins, or until chicken is cooked through.
- Remove chicken from pan and keep warm.
- Place cranberry sauce in pan and mix with wine, turn heat up and stir until mixture boils and slightly caramelises. Add cream & stir through.
- Place chicken breast on plate and remove toothpicks, pour over sauce.
- Serve with baked pumpkin, potato, corn cob and steamed seasonal greens.
- The chicken can be prepared the night before and stored in the fridge to save time.
By Sunrise viewer Cassie Plaza