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Toasted Chicken and Camembert Ciabatta with Ballymaloe Cranberry Sauce

Preparation time: 5 mis

Cooking time: 20 mins

Serves: 1

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Perfect for lunch time or supper, this ciabatta is delicious!


  • 1 ciabatta roll
  • ½ chicken fillet
  • a dash of olive oil
  • Salt and freshly ground pepper
  • 3 slices Camembert
  • a little butter
  • a little lettuce and rocket
  • 2 teaspoons Ballymaloe Cranberry Sauce


Start by heating a little olive oil in a pan. Season the chicken breast with salt and freshly ground pepper then place on the pan. Fry until it is just cooked through, turning regularly so that it is golden on all sides. Once cooked move to a chopping board, cut into slices and keep warm. Open the ciabatta and toast under the grill. Spread a layer of butter on the the cut side, followed by a little Ballymaloe Cranberry Sauce. Place the chicken and Cooleeney on the bread and pop under the grill again until the cheese is just melting. Finally add the lettuce and a little more Ballymaloe Cranberry Sauce.

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