Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 250grams tomatoes, halved
- 400grams green beans, trimmed
- 1/4 cup extra-virgin olive oil
- 1tablespoons white wine vinegar
- 1tablespoons olive tapenade
- 100grams camembert, cut into 1cm slices
- 2tablespoons olive oil
- 4 chicken breast schnitzels
- 4 slice prosciutto
Nutrition per serving
2240kJ / 535Cal
2240 Kilojoules or 535 Calories
26% of daily energy intake*
Protein
42.2grams
Fat
37.8grams
Carbs
5.6grams
Sugars
4.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 160°C.
Step 2 of 4
Lay a slice of prosciutto on a board. Top with a schnitzel. Place a slice of camembert at the end of schnitzel and roll up. Secure with a toothpick. Repeat to make 4 rolls.
Step 3 of 4
Heat 1 tablespoon of oil in a non-stick frying pan over medium heat. Cook chicken rolls for 8 minutes, turning, until browned on all sides. Place onto a tray and bake for 5 minutes until cooked through.
Step 4 of 4
Meanwhile, heat remaining oil in a frying pan over medium heat. Add beans and tomato and toss until softened. Whisk oil, vinegar and tapenade in a jug. Slice chicken. Serve with salad and dressing.
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