Camembert, Macadamia and Apricot Chicken

Serves 4

Time 45 minutes

Ingredients

Olive oil

Salt and pepper

4 x chicken breast fillets

8 slices prosciutto

200g wheel of camembert, thinly sliced

1 cup macadamia nuts, roughly chopped

1 cup dried apricots, chopped

2 bunches of asparagus

1 lemon, cut into wedges to serve

1 tbsp thyme, chopped and sprinkled

Method

Preheat oven to 180°C

Place chicken breast on a cutting board and using a knife, butterfly each chicken breast, open out flat. Drizzle the chicken breast with a little bit of oil and season with salt and pepper.

To one side of each chicken breast, divide the camembert, chopped macadamia and chopped apricot. Fold over to enclose. Wrap 2 slices of prosciutto around each breast and secure with toothpicks.

Place into a lined baking tray and bake in the oven for 25-30 minutes or until prosciutto is crispy and chicken is cooked through. Make sure to remove toothpicks before serving.

While the chicken is cooking in the oven, remove woody ends from the asparagus and put asparagus spears in a bowl. Drizzle with a good glug of olive oil and season with salt and pepper. Toss to coat.

Heat grill pan over medium-high heat. Grill the asparagus for 5 minutes, sprinkle with half the thyme, turning regularly until starting to soften and is nicely grilled.

Serve the chicken breasts with asparagus, lemon wedges and sprinkle with the remaining thyme.