Stuffed Chicken Camembert and Spinach Breasts
When you live a busy life you know how important it is to have easy dinner ideas handy. This Stuffed Chicken Camembert and Spinach Breasts recipe is a great recipe to add to your collection of easy chicken breast recipes. We all get tired of having the same old thing for dinner every night of the week and many chicken breast recipes can be very bland. Not this chicken breast recipe. These chicken breasts are stuffed with some of the most enticing ingredients like camembert cheese and spinach. Camembert cheese is a lovely, smooth and creamy cheese that is similar to brie cheese, but with less of a sharp and bitter taste. The camembert cheese pairs really well with the spinach to make the stuffing for these delicious chicken breasts. This dinner idea would be perfect to enjoy with some grilled or steamed asparagus or broccoli or with a nice, green salad.
2 chicken breasts, deboned and skinned
4 teaspoons soya sauce
2 cups raw spinach leaves packed fairly tight
2 ounces Camenbert cheese cut into 1/4 inch cubes
2 ounces freshly grated Parmesan cheese
1/8 cup mayonnaise
1 teaspoon Dijon mustard
1/4 cup Panko style breading
salt and pepper to taste
butter to grease the pan
Tools: Meat pounder and kitchen string
Cut each of the chicken breasts in half lengthwise so you end up with 4 pieces to stuff.
Use a meat pounder to gently pound and flatten out each section of chicken breast.
Place the chicken onto a flat plate or in a baking pan.
Sprinkle one teaspoon soya sauce on each breast.
Allow the chicken to sit and marinate in the refrigerator for an hour.
Cook the spinach in boiling water for about 5 minutes. Drain and squeeze out the moisture.
Transfer the cooked spinach to a mixing bowl.
Use a sharp kitchen knife to cut the spinach into pieces.
Add the camembert cheese cubes and grated parmesan cheese. Stir together.
In a small bowl, mix together the mayonnaise and Dijon mustard and set aside.
Measure out the panko and set aside until needed.
Preheat the oven to 450 degrees F.
Prepare your baking dish by cutting a piece of parchment paper to fit the bottom and grease with butter.
Remove the marinated, pounded chicken breast from the refrigerator.
Divide the stuffing into 4 equal portions in the bowl it is in.
Place one flattened chicken breast on a plate, spoon the stuffing onto the breast.
Working with one breast piece at a time, roll it up; containing the stuffing.
Wrap and tie a piece of kitchen string around each chicken breast roll so they do not come apart.
Continue the process.
When all are ready, use a pastry brush to paint the mayonnaise mixture on the outside.
Sprinkle Panko onto the chicken roll up, pat down with your fingers and rotate until all sides are coated.
Place into the baking dish. Repeat the process until done.
Place into the oven and bake uncovered for 45 minutes.
Set the timer for 30 minutes and flip the chicken rolls over so they will brown on all sides.
Cook the final 15 minutes.
Remove from the oven and serve.
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