By Peter J on December 13, 2007
Photo by JustJanS
Photo by JustJanS
"I saw Chicken With Camembert which I liked the sound of, but decided to try the idea of a parmigiana stuffed with Camembert. I thought it came out really well and the Camembert did give a good flavour burst in the middle that went well with the sauce."
Serving Size: 1 (400 g)
Servings Per Recipe: 2
"This was a quick, easy recipe--perfect for a mid week meal, as it involves very little prep. The proportion of ingredients easily suited my 3 chicken breasts and we really packed in the camembert so I didnt have the trouble of it spilling out. I thought the dish was good and that the taste of the tarragon really came through. DH didn't care for the chicken/camembert combination that much, despite the fact that we like camembert on its own. Oh well. I also used a fra diavolo sauce, which gave the dish a little kick. Thank you for a quick, easy dinner!"
"Russ cooked this tonight Peter, so I'm reviewing it as a (bossy and inquisitive) diner ;-) He used turkey breast cutlets and fresh thyme rather than tarragon as I don't like it. The turkey came out of the oven super moist and we both loved our dinner thank you!"
"Yummy and easy to prepare, kept to the recipe and we all enjoyed this parmigiana. Some of the Camembert creep out of the chicken, but it didn't matter because the crispy Camembert had a nice flavour. Thanks for posting the recipe Peter J"
"This is so easy and delicious. I was out of prepared pasta sauce, so I used some thick salsa and Italianated it by adding ketchup and Italian seasonings. Thanks, Peter J! Made for Aussie New Zealand Recipe Swap #23 as a pressie."
"Great chicken and good straight forward instructions. I would suggest using thick chicken breast pieces and pushing the cheese as far into the pocket as possible. I had one smaller chicken piece that was harder to stuff and the cheese melted out. We really enjoyed the chicken and the cheesey centre was great. Photo also to be posted"