Camembert Chicken Parmigiana

"I saw Recipe#132383 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."
photo by JustJanS photo by JustJanS
photo by JustJanS
photo by Chef floWer photo by Chef floWer
photo by mersaydees photo by mersaydees
photo by Jubes photo by Jubes
photo by Jubes photo by Jubes
Ready In:




  • Pre-heat oven to 180°C / 350°F.
  • Cut pocket into thickest part of chicken breast and stuff with slices of Camembert cheese. Put it well into the middle and press down the outer edges to keep it together.
  • Lightly beat together egg, garlic, onion powder and tarragon in a bowl.
  • Dip chicken breasts in egg mix and roll in breadcrumbs to coat.
  • Place chicken in a foil lined baking dish and place in oven on a lower rack for 35 minutes.
  • Remove and spread pasta sauce evenly over the top, and sprinkle with parmesan.
  • Return to oven on a higher rack (but not too close to the top) for around 15 minutes until cheese has melted.

Questions & Replies

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  1. Dr. Jenny
    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!
  2. JustJanS
    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!
  3. Chef floWer
    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
  4. mersaydees
    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 <b>Aussie New Zealand Recipe Swap #23</b> as a pressie.
  5. Jubes
    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


<p>I live close Hobart in Tasmania, a wonderful part of Australia but a little chilly in winter so be sure to book your holiday for summer! I'm self-employed in the embedded electronics area and being at home most of the day gives me plenty of time to prepare those recipes with long preparation and cooking times. As most of my clients are either interstate or overseas I get to occasionally catch up with them and enjoy their local restaurants, always nice to have someone else paying the bills! <br /> <br />As well as food I'm partial to the odd beer &amp; wine, so often like to go to a local pub and catch some local bands. No need for an alarm clock in the morning, my cat Molly likes her breakfast at 8:00AM sharp and makes an effective alarm! Lately I've been starting to get into some digital photography so you might be seeing a few additional recipe shots on Zaar... <br /> <br /><a href=> <br /><img src= alt= /></a></p>
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