Camembert Chicken Parmigiana
Indulge in the ultimate comfort food with this Camembert Chicken Parmigiana, a decadent twist on the classic recipe that’s perfect for dinner parties or a cozy night in. Tender chicken breasts are coated in crispy panko breadcrumbs, layered with a rich homemade tomato sauce, and crowned with gooey Camembert, melty mozzarella, and savory parmesan cheeses. The Camembert adds a luxurious creaminess that sets this dish apart, while fresh basil leaves provide a bright, herbaceous finish. Baked to golden perfection in just under an hour, this easy yet impressive recipe is ideal for satisfying comfort food cravings. Serve it with spaghetti or a crisp green salad to round out the meal! Your search for a restaurant-quality chicken parmigiana ends here. Keywords: Camembert Chicken Parmigiana, cheesy chicken recipe, baked chicken dinner, chicken with Camembert.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1.5 cups panko breadcrumbs
- 4 tablespoons olive oil
- 200 grams Camembert cheese
- 2 cups tomato passata
- 2 pieces garlic cloves, minced
- 1 teaspoon dried oregano
- 10 pieces fresh basil leaves
- 0.5 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a cutting board, cover them with plastic wrap, and use a meat mallet to pound them to an even thickness of about 1/2 inch.
Season both sides of the chicken with salt and black pepper.
Set up a breading station with three shallow bowls: one with flour, one with eggs whisked with milk, and one with panko breadcrumbs.
Dredge each chicken breast in the flour, shaking off excess, then dip it in the egg mixture, and finally coat it with panko breadcrumbs. Press the breadcrumbs gently to ensure they stick.
Heat olive oil in a large skillet over medium heat. Cook the breaded chicken breasts for 3-4 minutes per side until golden brown but not fully cooked through. Transfer to a baking dish.
In a small saucepan, heat a tablespoon of olive oil and sauté the minced garlic for 1 minute. Add the tomato passata, oregano, and a pinch of salt. Simmer for 5 minutes.
Pour the tomato sauce evenly over the chicken breasts in the baking dish.
Slice the Camembert into thin strips and place them over each chicken breast. Sprinkle shredded mozzarella and grated parmesan cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the cheese is bubbly and golden.
Garnish with fresh basil leaves before serving. Serve with a side of spaghetti or a fresh green salad.
Nutrition Facts
Calories |
3822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 1238 mg | 413% | |
| Sodium | 6636 mg | 289% | |
| Total Carbohydrate | 190.2 g | 69% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 31.4 g | ||
| Protein | 340.4 g | 681% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 2323 mg | 179% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3816 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
