Savory Cheese Stuffed Chicken Breasts
Why was I so nervous ... ?
One of my favorite fancy schmancy meals is Chicken Cordon Bleu; Chicken Kiev, a close second. Often I thought about serving either at a dinner party ... but that's the 1950s me that lives only in my head and only at certain times when thinking about my mother and what she would have done or said.
I've hosted one dinner party for a few neighbors, once in my life - many years ago. I am a grown-up and I'm not too lazy to do it. You know, I love to cook! I'm a very laid back person. I enjoy making a fuss over the preparation of the food, but other than that, I am all about being relaxed and easy peasy. If you come to my house to eat you will be served a satisfying and tasty meal with a smile, but don't expect a lot of rigamarole. Serve yourself, sit wherever ... heck, you can even check out the fridge, if you want (mind however, to keep your fingers off Jim's favorite bread & butter pickles!). I want everyone to be happy and leave with a full and satisfied tum!
I admit, the idea of stuffing a chicken breast with some sort of delectable filling had me worried - although, I have been wanting to try it forever! The following is my first attempt and it turned out quite well, if I do say so. The only thing I would definitely do differently is cut the breasts in two next time. The two of us had stuffed chicken for days!
- 2 whole boneless, skinless chicken breasts, divided in half
- 4 ounces cream cheese, softened
- ¼ cup cheddar cheese, shred
- ¼ cup Parmesan cheese
- 2 cloves garlic, minced
- 2 Tablespoons chives, chopped
- ½ teaspoon parsley, snipped
- ¼ teaspoon rosemary and marjoram, you can use herbs of your own choosing, too
- 2 medium eggs, for dipping
- ¾ - 1 cup bread crumbs, ½ teaspoon each garlic powder, parsley, and Italian herbs and 2 Tablespoons Parmesan cheese
- 2 Tablespoons olive oil
- ½ - 1 teaspoon butter, melt with oil in roasting pan
- salt & pepper, to taste
- Mix softened cream cheese, garlic, herbs and cheeses until well blended. Chill in fridge until ready to stuff chicken.
- Crack the eggs into a shallow dish and beat with a tablespoon of water or milk (I used Caesar salad dressing.)
- In another shallow dish mix bread crumbs with herbs, garlic powder and Parmesan cheese.
- Place chicken breast half between two pieces of cling wrap and pound flat. I used a wooden rolling pin and it worked quite nicely.
- Place 3 - 4 tablespoons filling in center of chicken breast (I did not chill the filling so in the photos it is spread on the chicken. I think it may be easier to place an amount in the center and roll around it.)
- Roll the chicken, folding in ends and secure with one or two toothpicks (do NOT forget about these later!)
- Dip the chicken into the egg, making sure that the entire breast is covered.
- Roll the chicken in the crumbs, covering it completely and place in oiled pan.
- Bake at 350° for 25 to 30 minutes - the chicken will be done when juices run clear.
- Impress your family and enjoy!
The first serving and the days that followed I never once thought to photograph the finished, plated meal! That won't happen again!