A simple yet delicious dish that is sure to please! The classic combination of prosciutto and camembert keeps this chicken breast succulent and juicy.
Preheat the oven to 190C / 374F and line a large baking tray with baking paper.
Prepare the chicken breasts by cutting a pock in the top of each one and dividing the camembert into 4 thick slices. Stuff the camembert and halved cherry tomatoes into each pocket and push closed.
Lay 3 slices of prosciutto on a chopping board, slightly overlapping and sprinkle with 1/2 tablespoon of dried basil. Place the chicken breast at the end and roll the prosciutto around it tightly, tucking loose edges underneath. Place on the prepared baking tray and repeat for the remaining 3 chicken breasts.
If using, slice the zucchini into 1cm slices and toss with the olive oil, garlic powder, salt and pepper. Lay around the chicken breasts on the baking tray. If you prefer crispier zucchini, use a separate baking tray.
Bake for 25 - 35 minutes or until the thickest part of the chicken breast just reaches 75 degrees on a meat thermometer.
Remove from the oven and serve with the roasted zucchini.
Prosciutto and Camembert Stuffed Chicken https://aussieketoqueen.com/prosciutto-camembert-stuffed-chicken/ June 4, 2017