Chicken Breast with Camembert, Basil & Sun Dried Tomatoes

Guys, this is the real deal. Looks crazy gourmet, but it is SO easy to make, inexpensive and quick. Will be ready in 15 minutes. Won’t leave much to clean. You can easily make for one person, or for 10!

For one serving:
1 chicken breast
Dash salt/pepper
2 slices of camembert or brie cheese
3 basil leaves
4 sun dried tomatoes

1. Butterfly the chicken breast. Be very careful of your hand! (If you aren’t sure how to do this, watch the video!)

2. In a skillet, heat some olive oil. Place the chicken open side down. Sprinkle with some salt and pepper. Cook about 3 minutes on a medium flame until you see the edges of the chicken begin to turn white. *If you have a super thick piece of chicken, you may want to consider tenderizing it first.

3. Flip over. Add the cheese, basil and sun dried tomatoes to whichever side is thicker. After a few minutes, you’ll see that the bottom has now cooked. Once that happens, fold the thin side over to cover all of the ingredients. If it’s not staying there, stick a toothpick in it! Cook just another minute and serve. 🙂

Tada! Super simple. Serve with a veggie, like sautéed spinach. I literally just threw handfuls of spinach in the skillet right after I took the chicken out and cooked it down within 3 minutes. I’m always trying to figure out ways to make the least amount of mess!

I would like to thank my friend Adam for this recipe. He inspires me in so many ways, cooking just barely scratches the surface. I am so grateful he’s in my life.

Have a great week, my friends!




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