3 chicken breasts, skinless and boneless (approximately 1 kg), cut into halves lengthwise
2 cloves of garlic, mashed
1 tablespoon of salt
1 wheel of camembert cheese (200 g) with rind, cut into slices 0.5 cm thick
1/4 cup of all-purpose flour (30 g)
3 eggs, lightly beaten
2/3 cup of bread crumbs (65 g)
For the sauce
1 medium onion (100 g), chopped
1/4 cup of butter (50 g)
2 tablespoons of all-purpose flour
2 cups of chicken broth (480 ml)
3 chicken breasts, skinless and boneless (approximately 1 kg), cut into halves lengthwise
2 cloves of garlic, mashed
1 tablespoon of salt
1 wheel of camembert cheese (200 g) with rind, cut into slices 0.5 cm thick
1/4 cup of all-purpose flour (30 g)
3 eggs, lightly beaten
2/3 cup of bread crumbs (65 g)
For the sauce
1 medium onion (100 g), chopped
1/4 cup of butter (50 g)
2 tablespoons of all-purpose flour
2 cups of chicken broth (480 ml)
Butter a baking dish of 26 cm x 40 cm and reserve
Preheat the oven to 250°C (hot)
Cut each half of chicken breast in half, without separating
Season with garlic and salt
Fill each piece with 3 slices of camembert cheese and coat in flour, eggs, and finally bread crumbs
Arrange the chicken in the reserved baking dish and put it in the preheated oven for 15 minutes
Turn and bake until golden brown (about 15 minutes)
Extinguish the flame and keep the chicken in the oven turned off
Prepare the sauce: In a large skillet, sauté the onion in butter over high heat until it starts to caramelize (about 5 minutes)
Add the flour and mix well
Gradually add the chicken broth, stirring constantly, until thickened (about 10 minutes)
Remove the chicken from the oven, arrange it on a platter, and serve immediately with the sauce
477 calories per serving
