Baked Garlic, Basil and Camembert Stuffed Chicken Breasts

Total Time
Prep 10 mins
Cook 30 mins

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.

Ingredients Nutrition


  1. Preheat oven to 180'C/350-375'F.
  2. Mix together the chopped basil, garlic and butter.
  3. Cut a deep cut along each chicken breast to make a pocket.
  4. Fill pockets with mixture and then place camenbert slices of top, pressing in well.
  5. Dust with a little flour and dip into the beaten egg.
  6. Add salt and pepper to the panko and stir.
  7. Roll breasts in the panko mix covering them well.
  8. 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.
  9. Place in oven and bake for 15mins.
  10. Pour over the wine and continue baking for another 15 minutes or until lightly browned and cooked through.


Most Helpful

I made this on the weekend for a dinner party we had and my husband said its a keeper...which is the highest rating you can get for me! It was simply delicious. The only addition I made was an extra quarter of a cup of wine, making it half a cup that was poured over the chicken breasts and also I used seasoned breadcrumbs instead of Panko. A recipe that I will make again and again. I served it with caesar salad and warm crusty bread and the entire meal was demolished by all. Thanks for an awesome recipe.

ozzygirl January 30, 2011

Wow! Simply excellent. This is a new favorite "company" recipe. It is superb. The basil and garlic and cheese flavors are delicious. I thought it would be hard to make but it was simple. For the wine I used an Italian Pino Grigio that I also served as the accompanying wine for the meal. Excellent pairing of flavors. The wine in the recipe is necessary to keep the chicken moist and provides a delicious sauce that can be drizzled over the top of the meat. As I mentioned, I thought it would be hard but it wasn't; I used regular, seasoned bread crumbs straight off the shelf from the grocery store instead of the panko. One tip: cut the breasts from the thickest side. It took me a minute to figure out which side to cut. (being a novice chef). I also made the dish with gruyere (left over from a party three nights ago). Since it was a harder cheese, the gruyere browned beautifully and made a delicious crust on top of the chicken. Yum, yum, yum. The recipe is like a Chicken Cordon Bleu. However, I like this recipe better than Cordon Bleu; it seems just as fancy but tastes better and is simpler to make. Thank you Jen T for opening my eyes to a wonderful recipe.

Obag August 02, 2009

This was lovely, a great dish for a romantic dinner. I did have a bit of an oozing issue in the pan but I simply poured the pan juices over the chicken when serving. I think I was a little conservative with the camembert so would use a bit more next time, but this is a winner for sure. Thanks Jen!

**Mandy** February 08, 2008

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