Ingredients
15ml olive oil
1/2 onion, sliced
65g Portobellini mushrooms, chopped
5 sprigs thyme leaves
125g Fairview Camembert, cubed
4 chicken breasts, skinless and boneless
Method
Heat the oil in a pan and cook the onion on a low heat until softened.
Add the mushrooms and thyme leaves, allowing the mushrooms to cook through before adding the Camembert.
Season and set aside to cool.
Using a sharp knife, slice a pocket crossways into the chicken breasts and stuff with the cooled mixture.
Grill or pan-fry in a greased pan for 5 to 7 minutes on both sides until the chicken is cooked through.
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