Camembert Roast Chicken Recipes

Steps:

• Preheat oven to 180'C/350-375'F.
• Mix together the chopped basil, garlic and butter.
• Cut a deep cut along each chicken breast to make a pocket.
• Fill pockets with mixture and then place camenbert slices of top, pressing in well.
• Dust with a little flour and dip into the beaten egg.
• Add salt and pepper to the panko and stir.
• Roll breasts in the panko mix covering them well.
• 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.
• Place in oven and bake for 15mins.
• Pour over the wine and continue baking for another 15 minutes or until lightly browned and cooked through.

Steps:

• For the mashed potatoes: Peel potatoes and cube into uniform pieces, 8 per potato. Smash two cloves of garlic. Place potatoes and smashed garlic in saucepot, cover with water, cover pot and bring to boil. Season with salt and cook to tender, removing lid once potatoes boil. Return the potatoes and garlic to hot pot after draining, then add milk or stock and cheese and mash. Season with pepper of choice, then keep covered.
• For the Dijon-tarragon chicken: While potatoes are coming to a boil, remove tenders from chicken and pound the breasts (if they are large) 1/2 inch thick, then cut each into 3 pieces. Season chicken breasts and tenders with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat with EVOO and melt butter into oil. When it foams, add chicken and brown on both sides, 6 to 7 minutes.
• Peel and chop shallot and chop or grate garlic.
• Remove chicken to a plate, add shallots and garlic and stir a minute or so. Add wine and reduce to 1/4 cup, then add stock and bring to boil. Add creme fraiche or heavy cream and simmer at low rolling boil 2 to 3 minutes, then add Dijon and juice of 1/2 lemon. Chop and add tarragon, slide chicken back into pan and leave on warm or cover pan.
• For the chard with bacon and leeks: While chicken is working, heat a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil, 1 turn of the pan. Stem chard and chop stems; shred the greens. Chop and add bacon to the pan and brown to crisp, 4 minutes. Quarter leek and trim root, then chop; add chard stems and leek to bacon, stir 2 minutes, then wilt in chard greens. Season with salt and pepper and nutmeg to taste, then add juice of 1/2 lemon.
• Serve chicken alongside mashed potatoes and greens with bacon.

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Steps:

• Cut a pocket in the thick part of the chicken breasts.
• Stuff with the cheese.
• Season the flour with salt and pepper.
• Coat chicken in flour, being careful with the stuffing.
• Then in egg.
• Then in the combined crumbs and nuts.
• Ensure that it is well coated.
• Cover and refrigerate for at least half an hour.
• Preheat oven to 200C.
• Line a tray with baking paper and place chicken on it.
• Spray with olive oil spray or lightly drizzle with oil.
• Bake for 15mins.
• Turn over and cook a further 5 mins.

Steps:

• Cut a deep pocket in the side of each chicken breast.
• Fill pockets with cheese slices, secure with toothpicks.
• Toss filled chicken in flour, dip into combined egg and water, press firmly into combined breadcrumbs and sesame seeds.
• Cover and refrigerate chicken for 30mins before cooking.
• Heat oil in large pan, add chicken; cook over medium heat until crumbs are golden and chicken is cooked, turning once during cooking.
• Drain on absorbent paper.
• Serve with cranberry sauce and salad, if desired.

Steps:

• Preheat oven to 180dc. Stuff chicken with cheese and herbs.
• Place chicken onto a wire rack in a roasting pan. Roast for 1 1/2 hours or until juice run clear when the thickest part of the chicken thigh is pierced with a skewer.
• Remove chicken to a serving platter and cover to keep warm.
• Transfer pan juices to a container and chill in the freezer for 3 minutes. Use a large metal spoon to skim fat from juicse.
• Place roasting pan onto stovetop and heat over medium heat. Add wine to pan and bring to the boil, scraping base of pan. Pour in reserved pan juices and cook until headed. Pour mixture over chicken.
• Serve slices of chicken with potatoes and steamed vegetables.

Steps:

• Heat oven to 200C/180C fan/gas 6.
• Unwrap 250g camembert, brie or similar from its packaging, then place back into its box. Tie string around the box to secure.
• Slash the cheese a few times and top with 1 tbsp vermouth, dry white wine or kirsch, 2 thyme sprigs and a pinch of dried chilli flakes.
• Bake on a baking tray for 20 mins until gooey. Serve with toasted bread or crackers for dipping.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Steps:

• Preheat oven to 200oC. Lightly grease a baking tray.
• Spread each piece of chicken with mustard. Top with camembert and basil.
• Wrap 1 prosciutto slice around each piece.
• Lay 2 sheets of filo flat and spray with oil or brush with butter. Fold in half.
• Top with 1 piece of chicken. Wrap as a parcel.
• Place on prepared baking tray and spray with oil.
• Continue with remaining pastry and chicken. Sprinkle parcels with sesame seeds.
• Bake parcels for 20-25 minutes, until gold and crips.
• Serve with baby spinach leaves.