Picnic chicken – take it in your hamper to the Melbourne Cup!

This can be eaten hot or cold.  It is also known in our house as “that French chicken roll” due to the presence of Camembert.  No matter what you call it, it is delicious, only slightly fiddly when tying the string.  You will need some plain, unwaxed string that can go in the frypan and in the oven.  Serves four.

Picnic chicken - camembert, macadamia, cranberry and spinach

Picnic chicken – camembert, macadamia, cranberry and spinach

100g frozen chopped spinach, defrosted and drained of excess moisture

50g camembert, coarsely chopped

1/4 cup macadamia nuts, coarsely chopped

1 heaped tbs dried cranberries, coarsely chopped

4 chicken thigh fillets

Oil for frying


Preheat oven to 180 celcius fan forced (200 if not).

Combine spinach, camembert, nuts and cranberries in a bowl and mix well.

Lay out chicken fillets and spread stuffing mixture on top.  Roll up and secure with string (this bit is messy).  Fry until golden on each side, about two to three minutes each side.  Place in a baking dish that has been sprayed with cooking spray, bake 8-10 minutes.  Allow to rest for a couple of minutes before cutting off string and thickly slicing.


For serving cold – if you don’t wish to serve on a plate with a knife and fork – consider preparing thick slices of toast (say a sliced baguette) and placing a round of chicken on the toast just prior to serving so that it can be eaten with one hand.