Recipe

Baked Garlic, Basil And Camenbert Stuffed Chicken Breasts Recipe

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Ingredients

1 egg (lightly beaten) .
2 tbsps flour .
camembert cheese (I used a double cream camenbert cut into strips to fit in the pocket) .
1 c panko (Japanese breadcrumbs) .
1/4 c white wine .
salt & pepper .
1 tbsp butter (softened but not melted) .
olive oil flavored cooking spray or butter, for greasing baking dish .
1-2 tbsp sliced fresh basil .
1 tsp minced garlic (or more if you like) .
2 boneless skinless chicken breasts

Directions

Step #1 Preheat oven to 180'C/350-375'F.
Step #2 Mix together the sliced basil, garlic & butter.
Step #3 Cut a deep cut along each chicken breast to make a pocket.
Step #4 Fill pockets with mixture & then place camenbert slices of top, pressing in well.
Step #5 Dust with a little flour & dip into the beaten egg.
Step #6 Add salt & pepper to the panko & stir.
Step #7 Roll breasts in the panko mix covering them well.
Step #8 At this stage you can either place this in fridge for 30 mins to set the crumbs or start cooking by placing the breasts in a greased or sprayed baking dish.
Step #9 Place in oven & bake for 15mins.
Step #10 Pour over the wine & continue baking for another 15 mins or until lightly browned & cooked through.
Enjoy the Baked Garlic, Basil & Camenbert Stuffed Chicken Breasts recipe

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