Chicken Breasts Stuffed With Herb Cheese Recipe
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Ingredients
1/2 (8-ounce) package Neufchatel cheese, softened
1 tablespoon chopped fresh parsley
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon dried whole basil
1/4 teaspoon dried whole oregano
Dash of garlic powder
8 boneless chicken breast halves (2 pounds), skinned
1 egg, beaten
2 tablespoons water
1/2 cup fine, dry breadcrumbs
Directions
Combine Neufchdtel cheese, parsley, lemon-pepper seasoning, basil, oregano, and garlic powder in a small bowl; stir well.
Set mixture aside.
Trim excess far from chicken.
Place each piece of chicken between 2 sheets of waxed paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Place equal portions of cheese mixture in center of each piece of chicken; roll up jellyroll fashion.
Tuck in sides; secure with wooden picks.
Combine egg and water in a small bowl; stir well.
Dip each roll in egg mixture; dredge in breadcrumbs.
Place rolls in a 12- x 8- x 2-inch baking dish.
Bake at 400° for 30 minutes.
Remove wooden picks to serve.
Set mixture aside.
Trim excess far from chicken.
Place each piece of chicken between 2 sheets of waxed paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Place equal portions of cheese mixture in center of each piece of chicken; roll up jellyroll fashion.
Tuck in sides; secure with wooden picks.
Combine egg and water in a small bowl; stir well.
Dip each roll in egg mixture; dredge in breadcrumbs.
Place rolls in a 12- x 8- x 2-inch baking dish.
Bake at 400° for 30 minutes.
Remove wooden picks to serve.
