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Ingredients

150g baby spinach leaves
100g camembert, coarsely chopped
75g macadamia nuts, coarsely chopped
40g (1/4 cup) dried cranberries, coarsely chopped
8 (about 1kg) chicken thigh fillets, excess fat trimmed
1 tablespoon olive oil

Method

Step 1 Place the spinach in a heatproof bowl and cover with boiling water. Set aside for 30 seconds or until wilted. Drain. Refresh under cold running water. Squeeze to remove excess liquid. Coarsely chop spinach and transfer to a bowl. Add the camembert, macadamia and cranberry. Stir to combine.
Step 2 Place 1 chicken thigh fillet on a clean work surface. Place one-eighth of the spinach mixture in the centre. Starting from a short end, roll up the chicken to enclose the filling and secure with unwaxed white kitchen string. Repeat with the remaining chicken and spinach mixture.
Step 3 Preheat oven to 200°C. Heat the oil in a large non-stick frying pan over high heat. Cook half the chicken for 2 minutes each side or until golden. Transfer to a large baking tray. Repeat with the remaining chicken. Bake for 8-10 minutes or until chicken is cooked through. Set aside for 2-3 minutes to rest. Remove string and cut each chicken fillet into 3 slices. Arrange on a large serving platter.

Chicken stuffed with macadamia and camembert

How to make Chicken stuffed with macadamia and camembert

Ingredients

Method