Chicken Camembert

There is something about Camembert Cheese which cannot be compared to any other cheese variety. When combined with succulent chicken breast, avocado and black olives, you have a meal worthy of the finest dinner party. Camembert Cheese was named after the French village of Camembert, and the cheese was said to have once been a gift to Napoleon from its creator, Marie Harel. Camembert is made from cows milk, and is still made today in the northern French region of Normandy. It has a white rind which is edible, and is crumbly before ripening fully. This process is said to take around three weeks for optimum taste and smooth consistency.

Chicken Camembert:

Take a large rectangular baking tray and line with thick slices of zucchini which have been cut horizontally. Sprinkle with parsley, ground black pepper, and 1/2 teaspoon of dried rosemary.

Next, use the grill or broil your chicken breasts for 20 minutes, turning them once so they are evenly seared and have taken on the extra flavor only grilling or broiling can offer. Allow the breasts to cool before butterflying each one and laying them in the baking dish over the sliced zucchini.

Another layer of zucchini is now added, covering the chicken, and again sprinkled generously with ground black pepper. Distribute one teaspoon of dried thyme, and a full crushed clove of roasted garlic.

Note: The garlic may be omitted if necessary, but it does provide one of the main flavors to the dish. You may wish to substitute a lighter garlic flavor by using 1/4 teaspoon of garlic powder; do not use garlic salt as it will detract from the rich flavor of the grilled breast meat.

Thinly slice two rounds of Camembert Cheese, and layer 1/2 across the grilled chicken breast meat. Add one cupful of black pitted olives, and distribute evenly, pressing them into the cheese to keep them in place.

Three ripe avocados can now be slithered and layered across the top of the Camembert Cheese.

Bake in a 300 degree oven for 25 to 30 minutes. Remove and allow to stand for a further 10 minutes.

Garnish with an avocado half, one lemon wedge and a dash of oregano. Serve with Baguette bread and a bottle of chilled Chablis. If a bold red wine is preferred, you may wish to serve Beaujolais.

Although many will argue that Camembert Cheese is best served at room temperature, the taste of this particular cheese is a delightful companion to chicken.

Reference:

Cheese: Camembert. (n.d.) Retrieved August 26, 2008.

from

http://www.cheese-france.com/cheese/camembert.htm