Chicken And Camembert Parcels Recipes

CAMEMBERT APRICOT CHICKEN PARCELS

Steps:

• Coat a pan with cooking spray, heat and cook the chicken until browned on both sides.
• Remove from the pan, cool and thinly slice.
• Preheat oven to 200°C.
• Coat a flat oven tray with cooking spray.
• Lay 3 sheets of phyllo together, light spraying between each sheet with cooking spray.
• Arrange 1/6 of the chicken into the centre of the pastry and top with some cheese, mint and apricots.
• Roll pastry up to enclose chicken and to form a parcel.
• Place on the prepared tray.
• Repeat with the remaining ingredients to make 6 parcels.
• Bake in the oven for about 20-30 minutes or until golden.

BAKED GARLIC, BASIL AND CAMEMBERT STUFFED CHICKEN BREASTS

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.