Cream Cheese & Herb Stuffed Chicken Breast
Tarah
ingredients
- 2 boneless, skinless chicken breast cutlets
- 2 tablespoons softened cream cheese
- 3 green onions, minced
- 4 tablespoons chopped fresh oregano or fresh sage or fresh basil
- salt and pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/3 cup flour
- 1 egg, beaten with
- 1 teaspoon water
- 1/4 plain dried breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 2 tablespoons melted butter
directions
- 1
Preheat oven to 350F.
- 2
Flatten open chicken breasts; spread 1 tablespoon of cream cheese on one half of each breast (resist the temptation to use more).
- 3
Evenly distribute the fresh herbs on top of that and season with salt and pepper.
- 4
Fold the chicken breasts back up and press tightly, tucking in cream cheese a bit. Use toothpicks if necessary.
- 5
In a shallow dish, combine the 1/2 teaspoons salt and pepper, paprika and flour.
- 6
In another dish, pour the beaten egg mixture.
- 7
In a third dish, combine bread crumbs, garlic powder and Parmesan cheese.
- 8
First dip chicken breasts in flour mixture, then beaten egg mixture, then bread crumb mixture.
- 9
Place chicken on a lightly greased baking sheet, drizzle about a tablespoon of melted butter on each breast and bake, uncovered, for 30 minutes or until cooked through and tender.
- 10
Option: Skillet-fry the chicken breast before baking in the oven for a crispier texture.
notes
Use a herb cream cheese, like Alouette, to save a step in the process.
Source: Tarah
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