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Monday, February 6, 2012

Stuffed Chicken

Stuffed Chicken
3-4 cups Italian style bread crumbs
2 tablespoons olive oil
2 eggs lightly beaten
1 8oz package Philadelphia Cream Cheese (softened)
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 clove garlic minced
4 boneless skinless chicken breast

This is a favorite around my home and can serve 4 or 8 people depending on how many sides you have. I find  serving 1/2 chicken breast to each person to usually be plenty.

Preheat your oven to 350. Place bread crumbs in a deep bowl and add oil. Stir with a fork or whisk until well combined.

In a separate and deep bowl have your 2 eggs (lightly beaten)
With a meat tenderizer, flatten you chicken breasts.

Mix you garlic, rosemary, and parsley in to the cream cheese. Spread a spoonful of cream cheese on inside of each breast. Roll the breast around the filling and secure with a small skewer or tooth pick. 
Dip in to egg and then coat with bread crumbs and olive oil. Arrange in a glass baking dish. Cover with foil and bake for 15 minutes. Then remove foil and set oven to broil for 20 to 25 minutes. You want the breading to start to blacken just on the tips and the exposed cream cheese to start to brown. It's always important when working with chicken to make sure to wash and handle it properly and that filling reaches proper temperature.

Remove skewers and serve. Enjoy.

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