Gourmet Stuffed Chicken with Camembert & Dried Fruit

Tim’s gloriously indulgent stuffed chicken brings back retro dinner party vibes with a modern twist! This impressive stuffed chicken combines creamy camembert, crunchy macadamias and sweet dried apricots for an explosion of flavours and textures. The stuffed chicken breasts are wrapped in crispy prosciutto, creating a beautiful seal that keeps all that cheesy goodness inside while adding a salty hit. What makes this stuffed chicken special is how the camembert melts into a gorgeous sauce as it cooks, infusing the chicken with richness. Tim serves his stuffed chicken with simple grilled asparagus that cuts through the richness perfectly.
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Full Recipe: https://www.goodchefbadchef.com.au/recipes/camembert-macadamia-and-apricot-chicken

Ingredients:
Olive oil
Salt and pepper
4 x chicken breast fillets
8 slices prosciutto
200g wheel of camembert, thinly sliced
1 cup macadamia nuts, roughly chopped
1 cup dried apricots, chopped

2 bunches of asparagus
1 lemon, cut into wedges to serve
1 tbsp thyme, chopped and sprinkled

Method:
Preheat oven to 180°C

Place chicken breast on a cutting board and using a knife, butterfly each chicken breast, open out flat. Drizzle the chicken breast with a little bit of oil and season with salt and pepper.

To one side of each chicken breast, divide the camembert, chopped macadamia and chopped apricot. Fold over to enclose. Wrap 2 slices of prosciutto around each breast and secure with toothpicks.

Place into a lined baking tray and bake in the oven for 25-30 minutes or until prosciutto is crispy and chicken is cooked through. Make sure to remove toothpicks before serving.

While the chicken is cooking in the oven, remove woody ends from the asparagus and put asparagus spears in a bowl. Drizzle with a good glug of olive oil and season with salt and pepper. Toss to coat.

Heat grill pan over medium-high heat. Grill the asparagus for 5 minutes, sprinkle with half the thyme, turning regularly until starting to soften and is nicely grilled.

Serve the chicken breasts with asparagus, lemon wedges and sprinkle with the remaining thyme.

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cam bear apricot and macadamia chicken all ingredients that love each other but we’re stuffing it in a chicken breast which is a bit retro but I’m bringing it back Jack why not mate let’s do it so I want you to prepare the filling for the stuffed chicken if that’s all right so we’ve got some beautiful came that we’re going to slice up and I want you to chop the dried apricots and the amazing macadamia as well and some thyme leaves okay is that all right i love macadamia i don’t know how many will be left after I eat some and chop some i’m having one now they’re so good aren’t they they’re probably my favorite nut i’m going to say it i’m going to say it and these are a beautiful oven roast one as well so even better while you’re doing that I’m going to butterfly out our chicken breasts so we can put the stuffing inside so sharp knife i hold the top of the chicken breast to keep it still and I’m just cutting horizontally through the middle nice and carefully just to help to open it out just guide your knife through you don’t have to be scared i feel like there has been a bit of a return of the retro recipes i love it have you seen it happening retro desserts in particular as well yeah all right and we’ll do our second one i feel like the surgeon it’s very precise getting through the chicken breast when you’re wanting to stuff it isn’t it all right that’s pretty good yeah nice my butcher might have some pointers for me but it’ll it’ll it’ll do all right Jack i’m going to oil and salt and pepper our chicken breast now all right so good sprinkle of Harold Halt harold Halt how thick do you want this i mean I’ve gone with No that’s good is that all right yeah that’ll that’ll be great are we using half a block or a whole block probably the whole lot really maybe we’ll see i haven’t I haven’t decided yeah well this is based on four chicken breasts but we’re just I’m just making one for you and me today so we may not need all of the cheese okay right so there’ll be a little bit left over hopefully for our cheese board and I love the combination of macadamia and agricult it just works so well together y All right little massage give that a good flip and just a rub around on the board just to get that all coated all right i’m going to start stuffing with some of these beautiful ingredients so first I’m going to go on with some of our chopped macadamia i like how you’ve left them quite chunky i don’t mind a bit of chunk so a nice layer of our macadamia and I’m putting them on first cuz they’ll stick to the chicken they’re not going to roll around and get lost in there okay and on the other side this is quite a rich dish isn’t it so you would probably want to be serving it with something green I should hope or well something fresh it’s funny you should say that you can see these gorgeous asparagus spears over there i’m going to serve it just with some grilled asparagus with some lemon wedges nice and simple and fresh you’re right just to freshen it up a little bit okay and then we get some of our gorgeous cam bear and as that cooks that cam bear is going to start to melt and just get all oozy and gorgeous inside of our chicken breast i know how this is going to slice and I’m excited for it all right let’s tuck Let’s tuck her in good night little chicken need some toothpicks ah yeah that’ll be great and fold over just making sure you keep everything tucked in nicely and we can use some toothpicks just to help secure the chicken just to make sure it doesn’t crack open too much so just sewing the edges together as Yeah just sewing sewing it through a little bit just to help it to hold together but we’re not finished we’ve got some glorious pruto here that we’re going to wrap the chicken in okay so one at a time all right so if we just lay down a couple of pieces of our pushcido all right then carefully pick up your chicken and then we bring our pushcido around yes tuck it in and how is that all staying together toothpicks yeah we’ll get some toothpicks and just stabbing the toothpicks through just at the seal just to help it hold together so it doesn’t all burst open on you don’t forget to remove the toothpicks at the end you don’t want to make that mistake you don’t need to pick through your teeth whilst you’re eating your actual meal no all right gorgeous i’ve got the oven set to 180° these are going to bake on our oven tray for about 25 to half an hour just until the chicken’s nice and succulent and the pushcuto’s nice and crispy excellent [Music] all right how good do these look they look incredible i’ve just grilled some asparagus just salt and pepper olive oil nice and simple nice hot pan to get it nice and charred so we’ll get that out did I see you got a bit of the thyme into the asparagus as well didn’t you yeah just some chopped time on there just to to boost up that flavor a little bit something different and then we’ll grab one of these out now I said don’t forget to take the toothpicks out so we’ll do that now one two three how many did I put in we’ll see i think three on each so I think it was three we’re about to find out all right big reveal we’ll go slice through let’s have a look oh I can have a look at that that gooey cam bear the apricot and the macadamia and that chicken looks so moist and succulent it does that’s what we want all right let’s get one on there you say no rhyme or reason in your presentation here but that’s something that’s straight out of a restaurant tin oh stop it you know bit of lemon on the side yeah nice lemon wedge just to cuz a bit of freshness goes a long way sure does little bit more time just to finish it off pretty i mean for a retro meal from the from the 80s or the ‘7s we’re bringing it back stuffed chicken i want to see it in everyone’s kitchen but you need to give this one a go but that real hero is that cam bear in the middle [Music]