Chicken stuffed with Hazelnuts and Camembert

Chicken stuffed with Hazelnuts and Camembert
2015-06-24 17:36:00

So easy and so delicious
Ingredients
- 150g baby spinach leaves
- 100g camembert, coarsely chopped
- 75g hazelnuts, roughly chopped
- 60g TGS Co Plum and Pepperberry Chutney
- 8 chicken thigh fillets
- 1 tbs olive oil
Instructions
- Preheat oven to 180C
- 1 Place spinach in a heatproof bowl and cover with boiling water for 30 seconds or until wilted. Drain, then refresh under cold running water. Squeeze to remove excess liquid, chop coarsely and place in a bowl with camembert, hazelnuts and chutney. Mix lightly to combine.
- 2 Spread chicken thighs on a work surface and butterfly the thicker end sections. Divide the mixture between the breasts and spread over the thigh surfaces. Roll each thigh tightly and tie with unwaxed kitchen string.
- 3 Heat oil in large frying pan over high heat and cook for about 4 minutes or until all sides are golden.
- 4 Transfer to a large greased baking tray. Bake in the oven for about 10 minutes or until cooked through.
- 5 Allow to rest for 2-3 minutes. Cut and remove string, then cut each thigh into two.
Notes
- Serve 4 as a main or 2 as an entrée with green salad.
Tasmanian Gourmet Sauce Company https://gourmetsauce.com.au/