Serve with a green salad and crusty bread.

The Northern Advocate - - Bite -


■ 2 small skinned and boned chicken breasts

■ 50g camem­bert

■ 2 sprigs fresh thyme

■ 1 each: nec­tarine, apri­cot, halved, stoned and thinly sliced

■ 3⁄4 cup gin­ger wine

■ 1 Tbsp honey

■ 3 Tbsp good onion mar­malade


Pre­heat the oven to 150C.

With the point of a sharp knife, slit the side of each chicken breast and make a pocket. Insert a slice of camem­bert and a sprig of thyme into each cav­ity.

Seal the chicken by cook­ing for 1 minute on each side in a hot fry­ing pan. Place in the oven and bake for 10 min­utes or un­til cooked.

Mean­while, place the nec­tarine, apri­cot, gin­ger wine and honey in a saucepan and sim­mer on medium heat, un­til the fruit is ten­der, about 3 min­utes. Add the onion mar­malade and heat through. Serve over the chicken. Serves 2.

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