CAMEMBERT PASTRAMI CHICKEN

CAMEMBERT  PASTRAMI  CHICKEN:   

On the table in 35 min

                            

INGREDIENTS:

4  (680g) chicken breast fillets
125  g camembert cheese, sliced
50  g shaved pastrami

Tomato  basil  sauce
30  g butter
1  medium (150g) onion, chopped
1  clove garlic, crushed
400  g can tomatoes
1  tbsp tomato paste
1/4  cup (60ml) water
1/4  cup (60ml) dry white wine
1  small chicken stock cube
1  tsp Worcestershire sauce
1  tbsp chopped fresh basil leaves

METHOD:

• Cut a slit along the thickest side of each chicken breast to form a pocket. Fill each pocket with slices of cheese and shavings of pastrami; secure opening with toothpicks.
• Place chicken, in single layer, in large shallow microwave-safe dish; cook, covered, on HIGH (100%) about 8 minutes or until chicken is cooked through. Serve with tomato Basil sauce.
• Tomato Basil Sauce combine butter, onion and garlic in large microwave-safe bowl; cook, uncovered, on HIGH (100%) 4 minutes, stirring once during cooking.
• Add undrained crushed tomatoes, paste, water, wine, crumbled stock cube and sauce; cook, covered, on HIGH (100%) 10 minutes. Stir in basil.