Chicken stuffed with Hazelnuts and Camembert

Chicken stuffed with Hazelnuts and Camembert
So easy and so delicious
Write a review
  1. 150g baby spinach leaves
  2. 100g camembert, coarsely chopped
  3. 75g hazelnuts, roughly chopped
  4. 60g TGS Co Plum and Pepperberry Chutney
  5. 8 chicken thigh fillets
  6. 1 tbs olive oil
  1. Preheat oven to 180C
  2. 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.
  3. 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.
  4. 3 Heat oil in large frying pan over high heat and cook for about 4 minutes or until all sides are golden.
  5. 4 Transfer to a large greased baking tray. Bake in the oven for about 10 minutes or until cooked through.
  6. 5 Allow to rest for 2-3 minutes. Cut and remove string, then cut each thigh into two.
  1. Serve 4 as a main or 2 as an entrée with green salad.
Tasmanian Gourmet Sauce Company