Chicken, pesto and camembert recipe

chicken pesto and camembert recipe

I get really bored of chicken. I know that chicken breasts are supposed to be one of the best things you can eat, and sure, throwing a grilled chicken breast in a salad or eating it with some veggies is a staple of lean eating. But it’s so boring. The best part of chicken is the skin, and that’s the part you aren’t really supposed to eat too much of. And even if I do eat wings or thighs or other parts of the chicken, it all inevitably becomes pretty boring. Except this recipe – I lived on this for my breakfast for the longest time, and it kept me full and happy for ages without my getting bored of it. This is my chicken, pesto and camembert recipe.

Now, I ate it for breakfast for ages, but please don’t consider this a breakfast food. I tend to eat a lot of “lunch” or “dinner” foods for breakfast. In part because I don’t really care about what time of day I eat whatever foods, and in part because I like to start my day very high in protein (and fat) and most of the time that either means bacon and eggs, or just eating a “dinner” type meal for breakfast. You can make this for an easy lunch, or as your protein source for dinner. Warning, this is quite possibly the easiest recipe you’ve ever seen.


1 Chicken Breast

Basil Pesto of your choice


Chicken, pesto and camembert recipe

Preheat your oven to 180 degrees Celsius (350 Fahrenheit)

Put one chicken breast in a greased oven dish, and smooth on a heaped spoon of basil pesto. I used to only use a basil and almond pesto I’d get at a local organic market, but really any good quality pesto will do. I’ve been known to make my own pesto in the past, but that is a recipe for another day. You basically want to create a crust on top of the breast, so be sure to use your spoon and get quite a decent serving of the stuff and spread it over the top of the chicken. Remember not to put that spoon back into the pesto once it has touched the chicken.

Layer two medium-thick slices of camembert on top.

Bake in the oven for 25-30 minutes until the breast is cooked through.

Yes, that’s seriously it. It’s so stupidly easy, and yet so delicious. You don’t need to add any salt or other seasoning as the pesto does that, and the camembert adds a depth of flavor that the dish lacks otherwise.


If you like these words, please check out more of what I say on twitter and Facebook, and pics I take on Instagram and subscribe to my YouTube channel and follow me on Pinterest.
Also, please be sure to sign up to my carefully curated, crafted and infrequent newsletter.