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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.
PrintFried Camembert with Cranberry Jelly Starter
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
- Time in Fridge: 30 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 10 1x
- Category: Appetizers and Snacks
- Cuisine: French
Ingredients
- 1 wheel of camembert
- 1 egg beaten
- 1/2 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 1/2 to 1 tsp of thyme and origanum should work well.
Instructions
- Slice the Camembert into wedges.
- Season egg, flour, and breadcrumbs.
- Dip wedges into flour, then egg and once again in the breadcrumbs.
- Refrigerate for 30 minutes.
- Shallow fry in moderately hot oil till crisp and golden.
- 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
Chicken Breasts Stuffed with Feta and Sundried Tomatoes
Feta
Chicken Breasts stuffed with Feta and Sun-dried 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
- Refrigerate: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hours
- Yield: 3 1x
- Cuisine: Main Course
Ingredients
- 3 large chicken breasts
- 1 cup sundried tomatoes
- 3 rounds feta cheese
- 2 eggs, beaten
- 1 1/2 cups seasoned breadcrumbs
- 1 cup seasoned flour
Instructions
-
- Butterfly chicken breasts.
- Cover with cling film and flatten until 1/4″ thick. Season both sides.
- Crumble the feta cheese and chop the sundried tomatoes.
- Mash the two together with a fork.
- Place into the chicken breast and roll-up. Secure with toothpicks.
- Coat in flour, dip in beaten egg then press into breadcrumbs, coating evenly.
- Refrigerate for 30 minutes.
- Heat oil and butter in a pan and fry over moderate until golden.
- I served with a cheese sauce to which I added any excess sundried tomato and feta filling.
Notes
Prepared, tried and tested by Melanie Kramar
Keywords: chicken feta sundried tomato
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Awesome recipe. Shall give it a try.
Hi Reena. Hope you’re doing well. Please let me know what you think when you make this. Enjoy
This is a great recipe to share. I will share this with others to see what they think of it. Really intriguing and detailed!
Hi Javier. Thank you for your kindness if sharing with others. I appreciate your support