Camembert Cranberry Chicken

Prepare: 15 mins

Cook: 15 mins

Serves: 4

Ingredients:

• 1/2 x 250g Camembert Cheese, cut into 8 slices
• 4 x 200g Chicken Breast Fillets
• 1 Lebanese Cucumber, finely sliced
• 2 Navel Oranges, peeled and sliced
• 1 bunch Radishes, finely sliced
• 1 tbspn Fresh Rosemary Leaves
• 150 g Fresh and Easy Baby Spinach
• 1 tspn Extra Light Olive Oil
• 125 g Riverside Pecans
• 250 g Cranberry Sauce

Method:

1. Slice chicken horizontally, 3/4 way through. Open top, fill with 2 slices cheese, close top over cheese.
2. Heat 1 tspn oil in large non-stick frying pan. Stir pecans over high heat for 4 mins or until browned.
3. Add chicken to same pan, with rounded side down. Brown 2 mins over medium heat, turn to brown other side. Add sauce and rosemary. Cover and simmer over low heat for 4 mins or until cooked.
4. Toss salad ingredients and pecans. Serve with chicken fillets. Spoon over sauce.