Chicken Breasts Stuffed With Herb Cheese Recipe
Ingredients
| Neufchatel cheese package | 1/2 , softened | |
| Parsley | 1 Tablespoon, chopped | |
| 1/2 teaspoon lemon-pepper seasoning | ||
| Dried basil | 1/4 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| Dash of garlic powder | ||
| 8 boneless chicken breast halves (2 pounds), skinned | ||
| Egg | 1 , beaten | |
| Water | 2 Tablespoon | |
| Breadcrumbs | 1/2 Cup (16 tbs) | |
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.
Chef
