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Chicken Stuffed with Brie




Source of Recipe


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Recipe Introduction


You may substitute camembert cheese


List of Ingredients




2 chicken breasts, halved, boned & skinned
2 T. butter, at room temperature
Salt & frshly ground pepper
4-oz. Brie cheese, white crust removed (about ½ cup)
Flour
1 egg, lightly beaten
Freshly made bread crumbs for dredging
1 T. melted butter

Recipe



Pat chicken breasts dry with paper towel. Place between wax paper or platic wrap & pound lightly with a rolling pin or mallet until about 1/8 inch thick. Spread the undersides with butter. Sprinkle lightly with salt & rather well with pepper, then divide Brie among them & spread to within half an inch from the edges. Roll them up from the short end, tucking in the ends as well as possible.

Lay out a plate with flour, a bowl with egg, a plate with bread crumbs, and a baking dish large enough to hold the breasts in one layer. Dip the rolls in flour, then into egg, then roll in bread crumbs & place in the baking dish. These can sit for an hour or more, covered with plasic wrap and refrigerated until ready to cook.

To continue, preheat ovn to 350°. Drizzle with the melted butter and bake for 20 minutes. Serves 4.