Stuffed Chicken Breast on Seasonal vegetables


1 Chicken Breast
1 spring onion finely sliced
+- 100gm Camembert cheese
2-tblsp olive oil
Salt (to taste)
Pepper (to taste)
1 cup assorted seasonal veggies

(Optional Cranberry Jus made by boiling cranberries in orange juice adding a little stevia for sweetness IF required – remove the cranberries before serving)


Clean and dry the chicken breast and place in a sandwich bag
Flatten the breast by hitting with a meat hammer or heavy rolling pin
Remove from bag and place on chopping board
Chop the spring onions finely
Mix 1-teaspoon olive oil with ground salt and pepper and rub onto the breast covering both sides
Slice, chop or julienne the assorted seasonal veggies
Put the Camembert cheese and spring onions in the centre of the chicken breast and fold the breast closed, using toothpicks to fasten, or roll it and tie with cooking string
Heat the remaining olive oil in a pan, and place the chicken and season veggies in the pan. Cook till the chicken is cooked and the veggies are al dente’ (plus minus 10 minutes)

Plate the veggies first and place the chicken breast on top

If required, drizzle cranberry jus over the chicken and on the side of the plate

Sprinkle a pinch of salt over the top for flavour. A sprig of basil placed on the breast for presentation is acceptable

Serve and enjoy

You can play with various stuffing’s with this recipe