Camembert, Macadamia and Apricot Chicken
TIME
45 minutes
SERVES
4
CREATED BY
Tim Bone | Good Chef Bad Chef
SUMMARY
Indulge in a flavour-packed creation with Tim Bone’s Camembert, Macadamia and Apricot Chicken – a gourmet twist on a classic favourite. Tender chicken breasts are butterflied and filled with creamy Camembert, sweet dried apricots, and crunchy Australian oven-roasted macadamias from Brookfarm, then wrapped in prosciutto and baked to golden perfection. Served with grilled asparagus, fresh thyme and a squeeze of lemon, this dish is the perfect balance of richness, texture and freshness. Whether you’re hosting a dinner party or simply want to elevate your midweek meals, it’s a delicious celebration of quality local ingredients and bold Aussie flavours.
perfect balance of richness, texture and freshness
Ingredients
-Olive oil
-Salt and pepper
-4 x chicken breast fillets
-8 slices prosciutto
-200g wheel of camembert, thinly sliced
-1 cup Oven Roasted Macadamias with pink lake salt
-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.
Keep baking
