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Fried Camembert and Feta stuffed Chicken Breasts

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Fried Camembert with Cranberry Jelly Starter together with Chicken Breasts stuffed with Feta and Sundried Tomatoes as your main dish

CAMEMBERT

I would suggest that you read the full story, as the below is only the intro, so please do yourself a favor and read and learn more about Camembert and other French Cheese

Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791. Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. Those who produce cheese using Marie Harel’s method can legally call their cheese Camembert Normandie under the AOC guidelines. However, the production of Camembert cheese has now transcended the AOC designation. Very good varieties of Camembert cheese made from pasteurized milk can be found in Normandy today. The best of them is the Camembert Le Châtelain.

 

Yield: 10

Fried Camembert with Cranberry Jelly Starter

Camembert with Cranberry Jelly as an Appetizer

Camembert is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northern France. It is similar to Brie, which is native to the Brie region of France.

Prep Time  15 minutes
Cook Time 10 minutes
Time in Fridge 30 minutes
Total Time 55 minutes

Ingredients

  • 1 wheel of camembert
  • 1 egg beaten
  • ½ cup flour
  • 1 cup breadcrumbs
  • Sunflower oil for deep frying
  • Seasoning: You can use your own imagination, but salt, pepper and some green leafy herbs like ½ to 1 tsp of thyme and origanum should work well.

Instructions

  1. Slice the Camembert into wedges.
  2. Season egg, flour, and breadcrumbs.
  3. Dip wedges into flour, then egg and once again in the breadcrumbs.
  4. Refrigerate for 30 minutes.
  5. Shallow fry in moderately hot oil till crisp and golden.
  6. I couldn't find fresh cranberries to make cranberry sauce so had to make do with cranberry jam which I melted in the microwave. It was delicious.

Notes

Did you try this recipe? How did it go and what do you think?

Prepared, tried and tested by Melanie Kramar

Nutrition Information

Yield

2

Serving Size

2

Amount Per Serving Calories 473Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 103mgSodium 843mgCarbohydrates 64gFiber 4gSugar 4gProtein 17g

Please note: I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.

Did you make this recipe?

If you made this recipe, I'd love to see what you did. Please share a picture with me on Pinterest and leave me a note on the pinned post and tell me how it went! It will also be highly appreciated if you wish to leave a rating and review on the blog post. Thanks in advance

 

Chicken Breasts Stuffed with Feta and Sundried Tomatoes 

Feta

Feta is a brined curd white cheese made in Greece from sheep milk or from a mixture of sheep and goat milk. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture in comparison to other cheeses
These feta stuffed chicken breasts are an easy dinner! 
 
Yield: 3

Chicken Breasts stuffed with Feta and Sun-dried Tomatoes

Chicken Breast with stuffed with Feta and sundried tomatoes

Feta cheese has a rich, tangy taste and will add wonderful flavor when stuffing the chicken breasts and additionally it will keep them deliciously moist during cooking.

Prep Time 15 minutes
Cook Time 15 minutes
Refrigerate 30 minutes
Total Time 1 hour

Ingredients

  • 3 large chicken breasts
  • 1 cup sundried tomatoes
  • 3 rounds feta cheese
  • 2 eggs, beaten
  • 1½ cups seasoned breadcrumbs
  • 1 cup seasoned flour

Instructions

    1. Butterfly chicken breasts.
    2. Cover with cling film and flatten until 1/4" thick. Season both sides.
    3. Crumble the feta cheese and chop the sundried tomatoes.
    4. Mash the two together with a fork.
    5. Place into the chicken breast and roll-up. Secure with toothpicks.
    6. Coat in flour, dip in beaten egg then press into breadcrumbs, coating evenly.
    7. Refrigerate for 30 minutes.
    8. Heat oil and butter in a pan and fry over moderate until golden.
    9. I served with a cheese sauce to which I added any excess sundried tomato and feta filling.

Notes

Did you try this recipe? How did it go and what do you
think?


Prepared, tried and tested by Melanie Kramar

Nutrition Information

Yield

3

Serving Size

1

Amount Per Serving Calories 748Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 252mgSodium 1218mgCarbohydrates 84gFiber 6gSugar 12gProtein 61g

All recipes on this blog, EsmeSalon, are for personal home use, and as I am not a nutritionist, please use these calculations as a guide only. Please feel free to check the nutritional values for accuracy.

Did you make this recipe?

If you made this recipe, I'd love to see what you did. Please share a picture with me on Pinterest and leave me a note on the pinned post and tell me how it went! It will also be highly appreciated if you wish to leave a rating and review on the blog post. Thanks in advance

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