Camembert Cumberland Chicken

Camembert Cumberland Chicken
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  1. 4 x 200g skinless chicken breast fillets
  2. 125g Tasmanian camembert cut into 8 slices
  3. 1 teaspoon extra light olive oil
  4. 125g pecans
  5. 250ml Tasmanian Gourmet Sauce Company Cumberland Sauce
  6. 1 tablespoon fresh rosemary leaves
  7. 150g baby spinach
  8. 1 bunch red radish, sliced
  9. 2 navel oranges, peeled and sliced
  10. 1 Lebanese cucumber, finely sliced
  1. Slice chicken horizontally, three-quarters of way through
  2. Open top, fill with 2 slices of camembert and close
  3. Heat 1 teaspoon oil in a large non-stick frying pan on high
  4. Stir pecans in pan for about 4 minutes until browned, remove
  5. Add chicken to same pan, rounded-side down and cook on medium heat for 2 minutes each side, until brown
  6. Add Cumberland Sauce and rosemary leaves
  7. Reduce heat to low, cover and simmer for 4 minutes until cooked
  8. Combine pecans and remaining ingredients in a bowl
  9. Serve with chicken and spoon over sauce from the pan
Tasmanian Gourmet Sauce Company