YOUR SOLIN GENERATED RECIPE
Rosemary Garlic Baked Camembert with Herb-Roasted Chicken
Succulent chicken breast and rich Camembert cheese oven-baked with fragrant rosemary and garlic until the center is wonderfully gooey.
INGREDIENTS
3 oz Camembert cheese
4 oz Chicken breast
2 cloves Garlic
1 sprig Fresh rosemary
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Cucumber
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the chicken breast into thin, even strips and toss them in a bowl with the olive oil, sea salt, and black pepper.
Place the Camembert wheel into a small oven-safe baking dish or ramekin.
Using a sharp knife, score the top of the cheese in a crosshatch pattern.
Peel and thinly slice the garlic cloves, then tuck the garlic slivers and fresh rosemary leaves into the slits of the cheese.
Arrange the seasoned chicken strips in a single layer around the cheese in the baking dish.
Bake for 15 minutes or until the chicken is fully cooked and the cheese is melted and bubbling.
While the dish bakes, slice the cucumber into thick rounds to use for dipping.
Remove from the oven and serve immediately while the cheese is warm and gooey.