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Chicken breast stuffed w cheese & veges




Source of Recipe


australian women's weekly


List of Ingredients




4 chicken breast fillets
200g camembert, sliced in 4
salt and pepper
80g fresh breadcrumbs
100mls olive oil
500g carrots
500g white radish (daikon)
500g zucchini
60g butter

To Garnish:
Cherry tomatoes or tomato rose
Parsley

Recipe



Pre-heat oven to 150°C.
Trim chicken breasts and cut a pocket, horizontally through breast, being careful not to cut right through. Fill with a slice of cheese. Press together firmly, season with salt and pepper and roll in breadcrumbs. Repeat with remaining chicken.

Place a medium to large frying pan over medium-high heat. Add oil and when hot, add chicken breasts and cook until golden brown all over. Remove from pan and place on a baking tray and cook in 150°C oven for 25 minutes or until cooked through.

Meanwhile use a vegetable peeler to cut vegetables into long strips, like tagliatelle. Melt butter in a frying pan and cook vegetables a few minutes until wilted.

Serve vegetable tagliatelle with chicken breast and garnish with cherry tomato or tomato rose and parsley if desired.