Total Time
45mins
Prep 20 mins
Cook 25 mins

Serve with salad and linguine--drizzled with garlic-infused heated olive oil. Bon appetit!

Ingredients Nutrition

Directions

  1. Preheat oven to 450*F.
  2. Coat a shallow roasting pan with a little bit of olive oil.
  3. In a shallow bowl, lightly beat the egg with the salt and pepper.
  4. Place 1/2 cup of the breadcrumbs in another shallow bowl.
  5. In a small bowl, combine the cheese with the remaining breadcrumbs.
  6. Using a small, sharp knife, cut a pocket into the thickest portion of each breast half; separate the pockets, one by one, and fill each with 2 Tbsp. of the cheese mixture.
  7. Smooth the outside edge of each breast to seal.
  8. Dip the stuffed breasts, one at a time, into the egg, then the breadcrumbs, lightly pressing the crumbs into the chicken; place in the roasting pan.
  9. Brush the chicken with a little bit of additional olive oil.
  10. Bake until crispy, browned, and the juices run clear when pierced with a fork, 20-25 minutes.

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