BAKED GARLIC, BASIL AND CAMEMBERT STUFFED CHICKEN BREASTS

Baked Garlic, Basil and Camembert Stuffed Chicken Breasts image

Provided by Jen T

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

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

Steps:

Preheat oven to 180'C/350-375'F.
Mix together the chopped basil, garlic and butter.
Cut a deep cut along each chicken breast to make a pocket.
Fill pockets with mixture and then place camenbert slices of top, pressing in well.
Dust with a little flour and dip into the beaten egg.
Add salt and pepper to the panko and stir.
Roll breasts in the panko mix covering them well.
At this stage you can either place in fridge for 30 minutes to set the crumbs or start cooking by placing the breasts in a greased or sprayed baking dish.
Place in oven and bake for 15mins.
Pour over the wine and continue baking for another 15 minutes or until lightly browned and cooked through.