Toasted Chicken & Camembert Ciabatta with Ballymaloe Cranberry Sauce

  • Cooking Time: 18 minutes
  • Serves: 1
  • Allergens: dairy, wheat

Rate This

0 / 5 0


A good creamy Camembert contrasts wonderfully with the tart but sweet Ballymaloe Cranberry Sauce. Combined with nicely seasoned chicken and peppery rocket, they ensure that this ciabatta is packed with flavour.


  • 1 ciabatta roll
  • 1/2 chicken fillets
  • A dash of olive oil
  • Salt and ground black pepper
  • 3 slices of Camembert
  • Butter
  • Lettuce
  • Rocket leaves
  • 2 tsp Ballymaloe Cranberry Sauce

Dietary Suitability


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

  • Cooking Time: 18 minutes
  • Serves: 1
  • Skill: medium
  • Allergens: dairy, wheat

Rate This

0 / 5 0