Baked Garlic, Basil and Camembert Stuffed Chicken Breasts

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.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 2  boneless skinless chicken breasts
• 1  tablespoon butter (softened but not melted)
• 1 -2  tablespoon  chopped fresh basil
• 1  teaspoon  minced garlic (or more if you like)
•  camembert cheese (I used a double cream camenbert cut into strips to fit in the pocket)
• 2  tablespoons flour
• 1  egg (lightly beaten)
• 1  cup panko breadcrumbs (Japanese breadcrumbs)
•  salt and pepper
• 1⁄4 cup white wine
•  olive oil flavored cooking spray or  butter, for greasing baking dish

Directions

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.