Chicken Camembert Crumbed In Almonds – Gluten Free Recipe
December 10th 2008 05:16
Gluten is a composite of the proteins gliadin and glutenin which coexist with starch in some grass related grains. Wheat, rye, barley and oats contain both proteins while rice and corn starch contains just glutenin. In the following recipe and step by step pictures I use Arrowroot flour which contains neither.
Ingredients
2 Chicken breasts
80g Camembert cheese
100g Almonds, finely chopped
1 Egg
50g Arrowroot flour
Method
Using a thin bladed knife, cut a pocket in the thickest part of the chicken breasts.
Fill the cavity with a piece of Camembert. Avoid the temptation to use too much. It will just burst out when it expands during cooking. In this case, less is more.
Dust the filled breasts in Arrowroot flour, and then dip them in the eggwash and the almond crumbs. Ensure that the opening is covered over. Refrigerate them until required.
Fry the almond coated chicken breasts in a little oil or lard until they are brown on both sides.
Reduce the heat and cover them with a lid, to allow thorough cooking.
Serve with a well wooded Chardonnay. Bon Apetit!
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