CHICKEN WITH SUMMER FRUITS
Serve with a green salad and crusty bread.
■ 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.