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Camembert chicken rolls with sweet potato mash and capsicum



Camembert chicken rolls with sweet potato mash and capsicum
 
Author:
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
This complete low-fat family meal incorporates nutritious vegetables and tender stuffed chicken to delight even the fussiest of eaters.
Ingredients
  • 4 chicken breast schnitzels (about 600g)
  • 80g King Island camembert, cut into 4 slices
  • Salt & freshly ground black pepper
  • 1 tbs olive oil
  • 1 green capsicum, trimmed, seeded, cut into strips
  • 1 red capsicum, trimmed, seeded, cut into strips
  • ¾ cup (180ml) vegetable stock
  • 4 sprigs fresh thyme
  • 1kg (4 small) golden sweet potato, peeled, chopped
Instructions
  1. Lay chicken schnitzel fillets on a board and top each fillet with a slice of camembert cheese. Roll up to enclose cheese and secure each fillet with a toothpick. Season with salt and pepper.
  2. Heat olive oil in a large non-stick frypan over a moderately high heat. Sear chicken rolls for 5 mins turning to brown evenly. Preheat an oven to 200°C. Transfer chicken rolls to a baking dish and cover with foil. Bake for 25 mins or until cooked when tested.
  3. Meanwhile place capsicum, vegetable stock and 3 sprigs of thyme in a medium saucepan and cook over a moderate heat for 20 mins or until capsicum is soft.
  4. Bring a large saucepan of water to the boil, cook sweet potato for 15 mins or until tender. Drain and mash with ¼ cup of stock from the capsicum. Slice chicken rolls and serve with mash and drizzle with the capsicum. Sprinkle with remaining thyme leaves.



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