Toasted Chicken & Camembert Ciabatta with Ballymaloe Cranberry Sauce

  • Cooking Time: 20 minutes
  • Serves: 1
  • Allergens: Dairy, wheat

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Description

A good creamy Camembert contrasts wonderfully with Ballymaloe Cranberry Sauce – tart, yet sweet and bursting with the natural juiciness of cranberries. Combined with nicely seasoned chicken and peppery rocket, our cranberry sauce ensures that this ciabatta is packed with flavour.

Ingredients

  • 1 ciabatta roll
  • Butter
  • 1-2 chicken fillets
  • 3 slices Camembert
  • Ballymaloe Cranberry Sauce
  • Lettuce
  • Rocket leaves
  • Olive oil
  • Salt & ground black pepper

Dietary Suitability

Method

  1. Start by heating a little olive oil in a pan. Season the chicken breast with salt & ground black pepper and fry until the chicken is cooked through, turning occasionally so that it is a rich-golden brown colour on both sides.
  2. Once cooked, move the chicken to a chopping board and rest for 5 minutes.
  3. Open the ciabatta and toast under the grill or in a frying pan.
  4. Spread a layer of butter on the cut side, followed by some Ballymaloe Cranberry Sauce.
  5. Top with sliced chicken then cover the chicken in Camembert and put back under the grill until the cheese begins to melt
  6. Finally, add the lettuce and a little more Ballymaloe Cranberry Sauce, then serve immediately.

  • Cooking Time: 20 minutes
  • Serves: 1
  • Skill: Easy
  • Allergens: Dairy, wheat

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