Camembert-Stuffed Chicken Breasts

Camembert-Stuffed Chicken Breasts

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Looking for creative dinner ideas with chicken to make during the coming festive season? Give this easy recipe a try!

  • Recipe serves4
  • Preparation time30 minutes
  • Cooking time30 minutes


  • 4 Skinless chicken fillets
  • 75 g Camembert cheese, sliced
  • 10 ml Robertsons Sweet Basil
  • 1 sachet KNORR Black Pepper Sauce
  • 5 ml Freshly chopped thyme
  • 6 tomatoes, chopped
  • 30 ml Oil
  • 300 g Spinach
  • 1 Roasted red pepper, peeled and diced
  • 15 ml Toasted pine nuts


  • Preheat oven to 180°C.
  • Cut a pocket into each chicken fillet.
  • Place sliced camembert into each pocket and sprinkle with dried basil.
  • Secure filling with toothpicks.
  • Roll chicken in KNORR Back Pepper Sauce packet contents.
  • Place in a lightly oiled ovenproof dish.
  • Sprinkle with fresh thyme leaves.
  • Add the chopped tomatoes and drizzle with oil.
  • Bake in preheated oven, for 20 minutes, or until chicken is cooked.
  • Heat extra oil in a large frying pan.
  • Add spinach to wilt, drain off any excess water.
  • Stir in red pepper and pine nuts.
  • Place on a serving plate, top with sliced chicken.