Chicken Fillets with Brie & Cranberry Sauce
Preheat oven to 200°C
2 Chicken Breast Fillets
25g sliced Brie rind removed
10 ml Cranberry sauce
Chopped herbs of choice
Remove the inner strip from the base of the fillet and flatten gently with a rolling pin. Cut a pocket into the upper surface of each fillet. Fill with brie and cranberry sauce. Place flattened strip on top to conceal the filling. Roughly grate the croissant into large crumbs. Add the herbs and mix thoroughly. Spread evenly across the fillets and press down lightly.
Place on a baking tray and bake for 25-30 minutes.
This sounds like a great way to turn a few bog-standard chicken fillets into something really tasty.
Your recipes are full of little gems, Grannymar
I mean… who’d had thought of grating a croissant for a topping and adding herbs?
Douze points, Grannymar! 😀
Sounds wonderful Grannymar! I love the idea of the croissant! I have some camembert in the fridge, might just try this tomorrow! YUM!
Steph & Debs
If you are out of Cranberry try Redcurrent Jelly.
I like the sound of that: and it’s easy to prepare!
It is quick & easy, just right for this hot weather.
Wahey! I have all the ingredients on hand . . . (unusually) Tonight’s dinner is sorted! Thanks for the savoury recipe Grannymar.
Glad to oblige!