4 Chicken Breasts - Pounded flat
8 oz Camembert cheese
1/3 cup sliced almonds
4 scallions sliced up thinly
1. Brown one side of the Chicken Breasts.
2. Flip the breasts and layer on the cheese on the top.
3. When the other side is done, top with some almonds (browned in butter) and scallions.
Very simple, yet quite tasty. Feel free to substitute the Camembert cheese with any other kind. We will try provolone next time.
From Dana Carpender 500 LC Recipes Cookbook