Cheese-Stuffed Chicken Breasts |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Serve with salad and linguine-drizzled with garlic-infused heated olive oil. Bon appetit! Ingredients:
1 large egg |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
9 tablespoons dry garlic and herb seasoned dry bread crumbs |
1/2-3/4 cup shredded gruyere cheese (or your favorite) |
4 bone-in skinless chicken breast halves (about 2 1/2 pounds) |
Directions:
1. Preheat oven to 450*F.
2. Coat a shallow roasting pan with a little bit of olive oil.
3. In a shallow bowl, lightly beat the egg with the salt and pepper.
4. Place 1/2 cup of the breadcrumbs in another shallow bowl.
5. In a small bowl, combine the cheese with the remaining breadcrumbs.
6. Using a small, sharp knife, cut a pocket into the thickest portion of each breast half; separate the pockets, one by one, and fill each with 2 Tbsp. of the cheese mixture.
7. Smooth the outside edge of each breast to seal.
8. Dip the stuffed breasts, one at a time, into the egg, then the breadcrumbs, lightly pressing the crumbs into the chicken; place in the roasting pan.
9. Brush the chicken with a little bit of additional olive oil.
10. Bake until crispy, browned, and the juices run clear when pierced with a fork, 20-25 minutes.
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