Ingredients

• 4 chicken breasts with tenderloins attached
• 1 whole Camembert cheese
• 1 bunch of chives
• 4 eggs
• Half cup of milk
• 1 cup of all purpose flour
• 2 cups of panko bread crumbs (or use standard)
• Nutmeg
• Salt and Pepper
• Olive oil for cooking
• 1 piping bag and nozzle (5mm - quarter inch smooth nozzle)

Steps

• Step 1

  Remove the chicken tenderloins and place them into a food processor.

• Step 2

  Roughly cut the Camembert cheese and add to food processor.

• Step 3

  Roughly chop the chives and add to food processor.

• Step 4

  Add two whole eggs to food processor.

• Step 5

  Grate a little nutmeg and season with salt and pepper.

• Step 6

  Blitz until medium smooth.

• Step 7

  Pocket each breast by inserting a knife parallel to the cutting board on the thicker end of the breast. Push the knife while slightly rotating towards the edge of the breast without piercing it.

• Step 8

  Trim the end off your piping bag and insert the nozzle.

• Step 9

  Holding with one hand, fold back the edges of the piping bag over your hand and spoon in the mixture. Twist bag to tighten and squeeze until the mixture almost comes out.

• Step 10

  Place the nozzle into the slit of each chicken breast and press hard to fill with mixture. The chicken breast should inflate to a plump shape.

• Step 11

  Make an egg wash using 2 whole eggs and a little milk. Mix with a fork.

• Step 12

  Set up two plate, one with the flour and the other with the breadcrumbs ready for crumbing.

• Step 13

  Dip each breast into the flour, then the eggwash and then the breadcrumbs.

• Step 14

  Add a frying pan to a medium heat with some olive oil. Add the the breasts top side down until brown. Turn over and cook all the sides. Be gentle so you don’t tear off the breadcrumbs.

• Step 15

  Place in preheated oven and bake for 30 min at 320°F – 160°C

• Step 16

  Slice in half and serve with a tomato sauce (See recipe here)

Little Tips

You can prepare these one day in advance.
If you wish to freeze them it's best to brown them first, leave to cool down then freeze. That way you simply place them on a sheet pan ready to bake straight from the freezer.