Five Cheese Stuffed Chicken Breasts - cooking recipe

Ingredients

4 boneless skinless chicken breasts, pounded flat
4 slices swiss cheese
4 slices mozzarella cheese
4 ounces ricotta cheese
2 tablespoons parmesan cheese (can use more)
1 egg, beaten
1 cup dry breadcrumbs
2 teaspoons seasoning salt
1/2 teaspoon black pepper
1 cup cubed cheddar cheese
1/2 cup half-and-half cream
1/2 cup chicken broth

Preparation

Set oven to 400 degrees.
Grease an 8 x 8-inch square baking dish.
With a wooden mallet, flatten each chicken breast carefully.
In a small bowl, mix the ricotta, Parmesan cheese and egg.
Place 1 slice of Swiss and 1 slice of mozzeralla cheese on each of the flattened chicken breast.
Place 2 tsp of the ricotta mixture in the center of each breast.
In a small bowl mix the breadcrumbs with seasoned salt and black pepper (you could add in 2 tablespoons Parmesan cheese to the breadcrumb coating mixture if desired).
Roll up the breasts tight and close with a toothpick.
Roll in breadcrumb mixture, and brown in frying pan.
Remove from the pan, and place in a prepared baking dish.
Bake for 20 minutes.
On top of the stove in a saucepan, mix together the cheddar cheese, half and half cream and the chicken broth; stir until the cheese has melted.
Before serving the breasts, cover each breast with the cheese sauce.