Toasted chicken and Cooleeney camembert ciabatta with 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 to 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 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.