Our chicken bacon and Camembert rollup is simple and very delicious. Tender chicken breast stuffed with beautiful Camembert then wrapped tantalisingly in bacon, transforming this meal into a stand out winner that everyone will enjoy!
chicken bacon and Camembert rollup
- 4 Chicken breast fillets, skin off
- 4 rashers of rind less middle bacon
- 100gr Camembert, cut in 4 slices
- sea salt and black pepper, freshly ground
- 4 toothpicks or small wooden skewers
Pre heat oven to 200oC.
Line a medium ovenproof tray with baking paper.
Cut deep pockets in the side of each chicken breast. Season the inside of the pockets and the whole breasts with salt and freshly ground black pepper. Stuff each breast with a slice of camembert. Then wrap each breast in a slice of bacon and secure with a toothpick or skewer. Place on the baking tray and bake for about 20 minutes or until the bacon is crisp and the chicken is cooked through. Serve with a salad or steamed vegetables. Makes 4.
Did you know? Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791. Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. Those who produce cheese using Marie Harel’s method, can legally call their cheese Camembert Normandie under the AOC guidelines. However, the production of Camembert cheese has now transcended the AOC designation. Very good varieties of Camembert cheese made from pasteurised milk can be found in Normandy today. The best of them is the Camembert Le Châtelain. Source: http://www.cheese.com