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    You are in: Home / Recipes / Baked Garlic, Basil and Camembert Stuffed Chicken Breasts Recipe
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    Baked Garlic, Basil and Camembert Stuffed Chicken Breasts

    Average Rating:

    6 Total Reviews

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    • on January 31, 2011

      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.

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    • on August 03, 2009

      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.

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    • on February 08, 2008

      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!

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    • on October 07, 2007

      We enjoyed and devoured. I upped it to 6 chicken breasts (2 have been frozen for reheat lunches/dinners for the DH). I used regular dried bread crumbs. The chicken was moist and flavoursome. made for Make My Recipe - A Game of Tag.

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    • on May 04, 2007

      I love this recipe! It is easy and very flavorful, I have made it three times in the last couple of months. I tried it with soft brie cheese... which was tasty too, but i preferred the camembert. I used regular crushed bread crumbs and they were fine. The white wine really helps to add a kick of flavor and keep the chicken moist. Thanks!

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    • on May 04, 2007

      I made these last night. They are excellent. I did not add the wine. They were moist and delicious anyway. I made a mushroom dijon sauce to pour over and served with rice & green beans. Excellent dinner!!!

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    Nutritional Facts for Baked Garlic, Basil and Camembert Stuffed Chicken Breasts

    Serving Size: 1 (244 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 332.2
     
    Calories from Fat 108
    32%
    Total Fat 12.0 g
    18%
    Saturated Fat 5.2 g
    26%
    Cholesterol 183.7 mg
    61%
    Sodium 328.9 mg
    13%
    Total Carbohydrate 17.6 g
    5%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.3 g
    5%
    Protein 31.1 g
    62%

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