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Camembert Chicken

Serves 6


  • 6 chicken fillets, skin removed
  • 250g Australian camembert cheese, cut into 6 sticks
  • 1 cup cranberry sauce
  • 1 egg
  • 2 tablespoons Australian milk
  • 1/2 cup dry breadcrumbs
  • 1/3 cup desiccated coconut
  • 1 cup seasoned flour
  • Australian ghee, for shallow frying
Download Recipe (PDF)


  1. Flatten fillets using a rolling pin between 2 sheets of greaseproof paper until very thin. Place a camembert stick down the centre of each and top with cranberry sauce. Roll up fillets to completely enclose filling. Beat together egg and milk. Combine breadcrumbs and coconut in a separate dish. Roll fillets into seasoned flour, dip into egg mixture then roll in crumb mixture. Dip again into egg and roll in crumbs to coat completely, pressing crumbs on firmly. Refrigerate for 30 minutes. Heat ghee in large frying pan. Shallow fry fillets over moderately low heat until golden brown on all sides. Drain on absorbent paper, and serve immediately.

Nutritional Information

Nutrients per serve:
Energy (kj) 2809
Protein (g) 70
Fat, Total (g) 31
Carbohydrates (g) 27
Sodium (mg) 0
Calcium (mg) 263
Iron (mg) 0


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