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