Camembert chicken rolls with sweet potato mash and capsicum |
Cuisine: Indian
Author: EasyRecipes .
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
This complete low-fat family meal incorporates nutritious vegetables and tender stuffed chicken to delight even the fussiest of eaters.
- 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
- 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.
- 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.
- 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.
- 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.
Recipe by Mithila.net at https://www.mithila.net/non-veg-recipes/camembert-chicken-rolls-sweet-potato-mash-capsicum-5216.html
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