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Chicken stuffed with macadamia and camembert
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Cranberry Macadamia Chicken: A gourmet blend of tart cranberries, buttery macadamias, and creamy camembert.
Ingredients:
  • 150g baby spinach leaves
  • 100g camembert, coarsely chopped
  • 75g macadamia nuts, coarsely chopped
  • 40g (1/4 cup) dried cranberries, coarsely chopped
  • 8 (about 1kg) chicken thigh fillets, excess fat trimmed
  • 18.20 gm olive oil
Instructions:
  • Place spinach in a heatproof bowl and pour boiling water over it. Let it sit for 30 seconds until wilted. Drain, rinse with cold water, then squeeze out excess liquid. Coarsely chop spinach and transfer to a bowl. Mix in camembert, macadamia nuts, and cranberries until combined.
  • Lay a chicken thigh fillet on a tidy work surface. Spoon a portion of the spinach mix in the middle. Roll the chicken from a short end, enclosing the filling, and tie with unwaxed white kitchen string. Repeat for the rest of the chicken and spinach mix.
  • Preheat oven to 200°C. Heat oil in a large non-stick frying pan over high heat. Sear half the chicken until golden on both sides. Transfer to a baking tray. Repeat with remaining chicken. Bake for 8-10 minutes until fully cooked. Let rest for 2-3 minutes, then slice each chicken fillet into 3 pieces. Arrange beautifully on a serving platter.

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