KITTENCAL'S CREAM CHEESE-STUFFED CHICKEN BREAST
If you are a garlic-lover such as myself you may want to mix in 1 tablespoon fresh finely minced garlic or 1/2 teaspoon garlic powder when melting the butter --- plan ahead the rolled breasts need to be refrigerated for a minimum of 3 hours or up to 24 hours before breading, this will allow for easier handling while breading and firm up the cream cheese mixture --- these are very good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pound the chicken breasts to slightly flat between two pieces of waxed paper or plastic wrap.
- In a bowl combine all filling ingredients until very well combined.
- Spread the filling mixture onto each of the chicken breasts; starting at the short end roll up each breast, don't worry about covering the whole breast with the filling (if desired you may secure each breast with a long toothpick but it is not necessary as after the breasts are chilled they will hold together).
- Place the breasts on a large plate or platter; cover with plastic wrap and refrigerate for minimum 3 hours or up to 24 hours (the longer the better).
- Place the melted butter in bowl.
- In a shallow bowl combine the breadcrumbs with Parmesan cheese, garlic powder and seasoned salt (if using).
- Gently dip each rolled breast firstly into melted butter then coat in the breadcrumb mixture.
- Place the coated breasts seam-side down into a 13 x 9-inch baking dish spacing slightly apart.
- Set oven to 375°F (set oven rack to bottom position).
- Bake for about 30 minutes (some of the cream cheese mixture might spill out while cooking, just scoop it onto the plate when serving).
- If using sprinkle finely grated mozzarella or cheddar cheese onto and around the breasts and return to oven for about 3 minutes to melt.
Nutrition Facts : Calories 498.1, Fat 31.2, SaturatedFat 17.1, Cholesterol 156.6, Sodium 709.1, Carbohydrate 16.9, Fiber 1, Sugar 2.4, Protein 36.4
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