Looking for an easy, low fat meal to make on a warm summer evening? These Chicken and Camembert Rolls are a simple and tasty option for two.
Ingredients (serves two)
2 chicken breast schnitzels
40g camembert, sliced
1 tablespoon basil leaves, fresh
Salt and freshly ground black pepper
1/2 tablespoon olive oil
1/2 green capsicum, trimmed, seeded, cut into strips
1/2 red capsicum, trimmed, seeded, cut into strips
60 ml vegetable stock
2 sprigs fresh thyme
500 g sweet potato, peeled, chopped
Place slices of camembert on each schnitzel and sprinkle with basil. Roll up to enclose the camembert then secure with a few toothpicks. Season with salt and pepper. Heat oil in a frypan, then sear the rolls until browned evenly. Preheat an oven to 200°C. Transfer the rolls to a baking dish and cover with foil. Bake for 25 minutes.
Meanwhile place capsicum, stock and thyme in a saucepan and cook over a moderate heat for 20 minutes. Cook sweet potato until soft and then mash with some of the stock from the capsicum.
To serve, slice the rolls and serve with the mash. Arrange the capsicum on top and sprinkle with thyme leaves for added decoration.