Herb and Cream Cheese Stuffed Chicken Breasts |
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Prep Time: 10 Minutes Cook Time: 32 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Very yummy chicken! I like to serve with mashed potatoes and Roasted Broccoli Drizzled With Lemony-Garlic Butter. Ingredients:
4 boneless skinless chicken breasts, pounded to about 1/4 inch |
3 ounces cream cheese, softened |
3 ounces feta, crumbled |
1 teaspoon basil |
1 teaspoon oregano |
1 teaspoon italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 cup breadcrumbs |
2 tablespoons oil |
1 egg |
1 teaspoon milk |
toothpick |
Directions:
1. Preheat oven to 300°F.
2. Heat oil in saute pan to med-high heat.
3. Mix 1/2 teaspoons basil, 1/2 teaspoons oregano and 1/2 teaspoons Italian seasoning in a small bowl.
4. Mix the other 1/2 teaspoons of everything and salt and pepper with breadcrumbs.
5. In a separate bowl or plate beat egg and mix with teaspoons milk.
6. Lay out pounded chicken and spread each piece with 1/4 of cream cheese, 1/4 of the herb mix and 1/4 of the feta.
7. Roll up and secure with toothpicks.
8. Dip rolled chicken breasts in egg wash then in breadcrumbs, coating well.
9. Brown chicken on all sides (about 3 minute per side) and place on foil lined pan.
10. Bake in oven for 20 minute (may take a little longer depending on the thickness of your chicken, cut into it a bit to make sure it's cooked through).
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