Kittencal's Cream Cheese-Stuffed Chicken Breast

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READY IN: 3hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pound the chicken breasts to slightly flat between two pieces of waxed paper or plastic wrap.
  • In a bowl combine all filling ingredients until very well combined.
  • Spread the filling mixture onto each of the chicken breasts; starting at the short end roll up each breast, don't worry about covering the whole breast with the filling (if desired you may secure each breast with a long toothpick but it is not necessary as after the breasts are chilled they will hold together).
  • Place the breasts on a large plate or platter; cover with plastic wrap and refrigerate for minimum 3 hours or up to 24 hours (the longer the better).
  • Place the melted butter in bowl.
  • In a shallow bowl combine the breadcrumbs with Parmesan cheese, garlic powder and seasoned salt (if using).
  • Gently dip each rolled breast firstly into melted butter then coat in the breadcrumb mixture.
  • Place the coated breasts seam-side down into a 13 x 9-inch baking dish spacing slightly apart.
  • Set oven to 375°F (set oven rack to bottom position).
  • Bake for about 30 minutes (some of the cream cheese mixture might spill out while cooking, just scoop it onto the plate when serving).
  • If using sprinkle finely grated mozzarella or cheddar cheese onto and around the breasts and return to oven for about 3 minutes to melt.
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