Chop the kimchi finely and mix with the mayonnaise.
Butterfly the chicken so that it's an even all around and cut into equal sized pieces. Heat some oil in a frying pan and sauté the chicken.
Put the cooked chicken on aluminum foil or an oven baking sheets and top with the kimchi mayonnaise.
Put the cheese on top and cook in a toaster oven or grill until the cheese has relaxed around the chicken. Adjust the time according to how browned you want it to be.
Sprinkle with some chopped green onion or parsley to finish. Add some black pepper to taste.
These are bite sized, so if you put them individually in cups they are great for bentos. They are delicious even when cold.
You can make this with pork, beef or fish too. It's not that spicy so it's OK for children.
Story Behind this Recipe
I thought that the flavors of two fermented foods, Camembert cheese and kimchi, wouldgo well together. Light flavored chicken breast meat is transformed into something filling and rich tasting.
If you don't want to brown the cheese, once you put the cheese on the chicken just put a lid on the frying pan. Take care not to let it burn. Chicken breasts differ in size to adjust the amount of cheese accordingly.