Chicken and camembert crostini with Ballymaloe Cranberry Sauce
Season the chicken with salt and pepper. Heat a frying pan, add some olive oil and fry the chicken breast on a medium heat until it is golden on the outside and cooked through. Slice the chicken breast into 1/2 inch slices and keep warm. Grill the slices of bread until they are just golden on both sides. While they’re still hot, rub them gently with the cut side of the garlic and drizzle with good quality extra virgin olive oil. Slice the Camembert into small wedges. On a serving plate arrange on the crostini, with a slice of chicken, camembert and a teaspoon of Ballymaloe Cranberry Sauce.