Camembert Roast Chicken Food

CAMEMBERT CHICKEN

Camembert Chicken image

Chicken breasts topped with avocado and a yummy cheese sauce. This dish goes well with steamed fresh vegetables.

Provided by cooknerd

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 30m

Yield 3

Number Of Ingredients 9

Ingredients

vegetable cooking spray
3 skinless, boneless chicken breast halves
2 tablespoons butter
1 ½ tablespoons all-purpose flour
1 green onion, chopped
¾ cup milk
1 tablespoon coarse grained prepared mustard
3 ounces Camembert cheese, cubed
1 avocado - peeled, pitted and sliced

Steps:

Spray a skillet with cooking spray, and place over medium heat. Fry chicken breasts in the skillet until cooked through, about 20 minutes.
While the chicken cooks, melt butter in a small skillet over medium heat, and stir in flour until smooth. Stir in green onion, and cook, stirring constantly, until the mixture starts to brown. Gradually mix in milk, and continue cooking and stirring until the sauce is thick and smooth. Remove from heat, and stir in the mustard and Camembert until melted and smooth.
Remove chicken to serving plates, and top with slices of avocado. Pour sauce over the chicken, and serve.

Nutrition Facts : Calories 445.1 calories, Carbohydrate 13.2 g, Cholesterol 114.1 mg, Fat 27.2 g, Fiber 5.3 g, Protein 37.1 g, SaturatedFat 11.8 g, Sodium 480 mg, Sugar 4 g

BAKED CAMEMBERT

Baked camembert image

Oven-cook your favourite soft cheese until gooey for this last-minute crowd-pleaser. An easy recipe for a dinner party or when entertaining at Christmas

Provided by Good Food team

Categories Snack, Treat

Time 25m

Number Of Ingredients 5

Ingredients

250g camembert or brie, or other similar cheese
1 tbsp vermouth, or dry white wine, or kirsch
2 thyme sprigs
pinch of dried chilli flakes
crackers or toasted bread, to serve

Steps:

Heat oven to 200C/180C fan/gas 6.
Unwrap 250g camembert, brie or similar from its packaging, then place back into its box. Tie string around the box to secure.
Slash the cheese a few times and top with 1 tbsp vermouth, dry white wine or kirsch, 2 thyme sprigs and a pinch of dried chilli flakes.
Bake on a baking tray for 20 mins until gooey. Serve with toasted bread or crackers for dipping.

Nutrition Facts : Calories 125 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Protein 9 grams protein, Sodium 0.64 milligram of sodium

CAMEMBERT AND ROASTED GARLIC

Camembert and Roasted Garlic image

If you have a hot date or an important business meeting later on, this dish is best avoided. If, however, your calendar is free for the rest of the day, then Camembert and roasted garlic is a most pleasurable snack.

Provided by Lorraine Pascale

Time 1h

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 bulbs of garlic, unpeeled with the tops sliced off
3 tbsp/1 1/2 oz/40g butter
Scant 1/3 cup/3fl oz/80ml extra-virgin olive oil
Salt and freshly ground black pepper
1 squidge of honey
2 fresh rosemary sprigs
3 bay leaves
7 to 9oz/200 to 250g Camembert, plastic wrapping and lid removed but still in its wooden box, at room temperature
1 French baguette, ripped into 4in/10cm pieces and sliced horizontally

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place the garlic cut side down in a large roasting pan. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary, and bay leaves and bake in the oven for 40 to 45 minutes. After 30 to 35 minutes, put a large cross in the top of the Camembert and add it to the oven. Make sure the plastic covering and lid is removed, but it is still in its cardboard box. Add the French baguette to warm up too.
Once the garlic is soft, the bread is extra crunchy, and the cheese is all soft and gooey, remove from the oven.
Serve everything on a big sharing plate. Break off a piece of crusty bread, then squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread.
Serve with a chutney or relish and a good glass of red wine.

BAKED GARLIC, BASIL AND CAMEMBERT STUFFED CHICKEN BREASTS

Baked Garlic, Basil and Camembert Stuffed Chicken Breasts image

I have based this on my Easy Garlic and Basil Stuffed Chicken Breasts as a variation. I used panko but you could use plain dried breadcrumbs. This recipe can easily be doubled.

Provided by Jen T

Categories Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

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.