Camembert Cumberland Chicken


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