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Camembert chicken rolls with sweet potato mash and capsicum
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Low-fat family meal with stuffed chicken and veggies to please all tastes.
Ingredients:
  • 4 chicken breast schnitzels (about 600g)
  • 80g camembert, cut into 4 slices
  • 1 green capsicum, trimmed, seeded, cut into strips
  • 1 red capsicum, trimmed, seeded, cut into strips
  • 180ml vegetable stock
  • 4 sprigs fresh thyme
  • 1kg (4 small) golden sweet potato, peeled, chopped
Instructions:
  • Place chicken schnitzel fillets on a board and generously top each with a luscious slice of camembert cheese. Gently roll up to envelop the cheese and secure each fillet with a toothpick. Season with a touch of salt and a sprinkle of pepper for a burst of flavor.
  • In a large non-stick frypan over medium-high heat, sear chicken rolls in olive oil for 5 minutes, turning occasionally until golden brown. Preheat oven to 200°C. Transfer chicken rolls to a baking dish, cover with foil, and bake for 25 minutes or until fully cooked.
  • Simmer capsicum, vegetable stock, and 3 sprigs of thyme in a saucepan over moderate heat for 20 minutes until capsicum is tender.
  • First, bring a large saucepan of water to a boil. Cook the sweet potato for 15 minutes or until tender. Drain and mash it with 1/4 cup of stock from the capsicum. Slice the chicken rolls and serve them with the mash, drizzling with the capsicum. Finish by sprinkling with the remaining thyme leaves.

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