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Camembert Chicken with Mustard Butter Sauce

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Serves: 4

Ingredients:

  • 4 150g – 200g chicken breasts
  • 2 tablespoons wholegrain mustard
  • 200g round or wedge Camembert Cheese, sliced
  • 4 slices shaved ham or 8 slices of smoked salmon
  • 1 tablespoon Western Star Butter

Mustard Butter Sauce

  • 150g Western Star Butter
  • 3/4 cup (200ml) dry white wine
  • 2 cloves garlic, crushed
  • 2 teaspoons Wholegrain mustard
  • 1 small chilli, crushed
  • 1 teaspoon chicken stock powder
  • 2 tablespoons chopped semi-dried tomatoes
  • 1 tablespoon chopped chives
  • 2 teaspoons cornflour
  • 3 tablespoons water
  • salt and cacked pepper to taste

Method:

Pre heat oven to 180ºC.

Rub the chicken breast with mustard. Melt the butter in a large frying pan. Cook chicken quickly until browned. Allow to cool for 10 minutes.

Lay 3 thin slices of Camembert on each chicken breast and wrap with 1 slice of ham or 2 slices of smoked salmon.

Place on baking tray and cook in pre-heated oven for 15 minutes. Remove from oven and top each with 1 slice of camembert.

Return to oven for a further 5 minutes or until cooked through and tender.

Serve with Butter Sauce, steamed vegetables and crisp pan fried potatoes. For the mustard sauce.

Melt the butter in the frying pan the chicken was cooked in. Add the wine, garlic, mustard, chilli, and stock. Simmer for 5-10 minutes until liquid has reduced. Stir in the chives and sun dried tomatoes. Mix cornflour with water together. Remove from heat and gradually stir in the cornflour mixture until sauce thickens.