Camembert Chicken Recipes

CAMEMBERT ROAST CHICKEN

Steps:

• Preheat oven to 180dc. Stuff chicken with cheese and herbs.
• Place chicken onto a wire rack in a roasting pan. Roast for 1 1/2 hours or until juice run clear when the thickest part of the chicken thigh is pierced with a skewer.
• Remove chicken to a serving platter and cover to keep warm.
• Transfer pan juices to a container and chill in the freezer for 3 minutes. Use a large metal spoon to skim fat from juicse.
• Place roasting pan onto stovetop and heat over medium heat. Add wine to pan and bring to the boil, scraping base of pan. Pour in reserved pan juices and cook until headed. Pour mixture over chicken.
• Serve slices of chicken with potatoes and steamed vegetables.

CAMEMBERT CHICKEN PARMIGIANA

Steps:

• Pre-heat oven to 180°C / 350°F.
• Cut pocket into thickest part of chicken breast and stuff with slices of Camembert cheese. Put it well into the middle and press down the outer edges to keep it together.
• Lightly beat together egg, garlic, onion powder and tarragon in a bowl.
• Dip chicken breasts in egg mix and roll in breadcrumbs to coat.
• Place chicken in a foil lined baking dish and place in oven on a lower rack for 35 minutes.
• Remove and spread pasta sauce evenly over the top, and sprinkle with parmesan.
• Return to oven on a higher rack (but not too close to the top) for around 15 minutes until cheese has melted.

CAMEMBERT CHICKEN

Steps:

• Cut a pocket in the thick part of the chicken breasts.
• Stuff with the cheese.
• Season the flour with salt and pepper.
• Coat chicken in flour, being careful with the stuffing.
• Then in egg.
• Then in the combined crumbs and nuts.
• Ensure that it is well coated.
• Cover and refrigerate for at least half an hour.
• Preheat oven to 200C.
• Line a tray with baking paper and place chicken on it.
• Spray with olive oil spray or lightly drizzle with oil.
• Bake for 15mins.
• Turn over and cook a further 5 mins.

CRANBERRY CAMEMBERT CHICKEN

Steps:

• Cut a deep pocket in the side of each chicken breast.
• Fill pockets with cheese slices, secure with toothpicks.
• Toss filled chicken in flour, dip into combined egg and water, press firmly into combined breadcrumbs and sesame seeds.
• Cover and refrigerate chicken for 30mins before cooking.
• Heat oil in large pan, add chicken; cook over medium heat until crumbs are golden and chicken is cooked, turning once during cooking.
• Drain on absorbent paper.
• Serve with cranberry sauce and salad, if desired.