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Tuesday, February 8, 2011

Herb and Cheese Stuffed Chicken Breast

Totally made this on a whim last night with no recipe. I was a bit frightened on how it might turn out and had the local pizza place's phone number on standby in case this one was a flop. (-:

Luckily, it wasn't a flop and my husband AND my 3 year old son both ate their fair share of this dish.


1 package cream cheese
1/2 tsp parsley flakes
1/2 tsp thyme
1/2 tsp course salt
1/4 tsp fresh ground black pepper
2 T milk
1 garlic clove (pressed or minced)

4 chicken breasts
3 T melted butter
1/2 cup bread crumbs
1 T paprika

Mix the first 7 ingredients together.

Pound chicken breasts until they are thin. Spread cream cheese mixture on top of chicken breasts. Fold the breasts in half so the mixture is contained and secure with a toothpick.

Brush chicken breasts with melted butter. Mix bread crumbs and paprika and roll the buttered chicken breasts in the bread crumb mixture.

At this point, you have two options. I used my Deep Covered Baker (a stoneware piece that I sell made by one of the best makers of kitchen products on the market) and placed them in the bottom. Put the top on. And I microwave them for 12-15 minutes. They were done and perfect.


You could just put them in the oven at 350 until they are done.


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