Local NewsNews
#WFD – Camembert stuffed chicken breasts
Serve this dish on a bed of spinach, roasted peppers and pine nuts
POLOKWANE – Camembert is known for being used in both sweet and savoury dishes and is considered one of the most popular cheeses.
Camembert is a soft, creamy, surface-ripened cow’s milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northern France.
This recipe by What’s for Dinner takes half an hour to prepare and half an hour to cook.
Ingredients
- 4 x skinless chicken fillets
- 75g camembert cheese, sliced
- 10ml Robertsons Sweet Basil
- 1 x KNORR Black Pepper Sauce
- 5ml freshly thyme, chopped
- 6 x tomatoes, chopped
- 30ml oil
- 300g spinach
- 1 x red pepper, Roasted, peeled and diced
- 15ml pine nuts, toasted
Method
- Preheat oven to 180°C.
- Cut a pocket into each chicken fillet.
- Place sliced camembert into each pocket and sprinkle with dried basil.
- Secure filling with toothpicks.
- Roll chicken in KNORR Back Pepper Sauce packet contents.
- Place in a lightly oiled ovenproof dish.
- Sprinkle with fresh thyme leaves.
- Add the chopped tomatoes and drizzle with oil.
- Bake in preheated oven, for 20 minutes, or until chicken is cooked.
- Heat extra oil in a large frying pan.
- Add spinach to wilt, drain off any excess water.
- Stir in red pepper and pine nuts.
- Place on a serving plate, top with sliced chicken.
