Cranberry Camembert Chicken

1. 1

   Cut a deep pocket in the side of each chicken breast.

2. 2

   Fill pockets with cheese slices, secure with toothpicks.

3. 3

   Toss filled chicken in flour, dip into combined egg and water, press firmly into combined breadcrumbs and sesame seeds.

4. 4

   Cover and refrigerate chicken for 30mins before cooking.

5. 5

   Heat oil in large pan, add chicken; cook over medium heat until crumbs are golden and chicken is cooked, turning once during cooking.

6. 6

   Drain on absorbent paper.

7. 7

   Serve with cranberry sauce and salad, if desired.

No additional tips available.