Camembert & Chicken Involtini
- 2 skinless chicken breasts
- 1 125gm Unicorn Camembert
- 2 sprigs of thyme, leaves picked
- 4 slices prosciutto
- Steamed broccolini and asparagus, to serve
Preheat the oven to 200˚C.
Use a small, sharp knife to cut deep pockets into the thick end of each chicken breast. Cut the Unicorn Camembert into 6 thick slices. Stuff 3 slices of Camembert into each chicken breast, along with the thyme leaves. Use a toothpick to secure the end of each chicken breast, and then wrap each breast in two slices of prosciutto.
Heat a lightly oiled, non-stick frying pan over a medium-high heat, and panfry the prosciutto wrapped chicken breasts for one to two minutes on each side, until golden. Place the chicken breasts into the oven and bake for 25-30 minutes, or until the chicken is cooked through. Allow the chicken to rest in a warm place for 10 minutes before removing the toothpicks and slicing the breasts on an angle. Serve the chicken with steamed broccolini and asparagus.