Camembert Chicken

• serves 4

• Preparation time:

• Cooking time:

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.

Notes