Ingredients
-
2
-
2
-
3
-
4
-
-
1/2
-
1/2
-
1
-
1/3
-
1
-
-
-
-
-
Directions
Cream Cheese & Herb Stuffed Chicken Breasts, This is a versatile recipe using your favorite herb with cream cheese, sandwiched in a chicken breast half, then breaded and baked for 30 minutes. Presto, quick and delicious dinner! I like oregano; sage or basil are other possibilities. Try ’em all!, OMG!!!! Absolutely delicious. Perfect for company., I loved this, my husband liked it. It was my first time doing a double layer breading, but it was like my boneless skinless chicken breast had skin, so I’m a huge fan of the breading. The dish was very moist and rich, I will definitely be making it again, probably when I have company next time.
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Steps
|
1
Done
|
Preheat Oven to 350 Degres F. |
|
2
Done
|
Flatten Open Chicken Breasts; Spread 1 Tablespoon of Cream Cheese on One Half of Each Breast Resist the Temptation to Use More-- a Little Cream Cheese Goes a Looooooong Way!. |
|
3
Done
|
Evenly Distribute the Fresh Herbs on Top of That and Season With Salt and Pepper. |
|
4
Done
|
"fold"the Chicken Breasts Back Up and Press Tightly, Tucking in Cream Cheese a Bit. |
|
5
Done
|
in a Shallow Dish, Combine the 1/2 Teaspoons Salt and Pepper, Paprika and Flour. |
|
6
Done
|
in Another Dish, Pour the Beaten Egg Mixture. |
|
7
Done
|
in a Third Dish, Combine Bread Crumbs, Garlic Powder and Parmesan Cheese. |
|
8
Done
|
First Dip Chicken Breasts in Flour Mixture, Then Beaten Egg Mixture, Then Bread Crumb Mixture. |
|
9
Done
|
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. |
