Herb And Cream Cheese Stuffed Chicken Breasts - cooking recipe

Ingredients
    4 boneless skinless chicken breasts, pounded to about 1/4 inch
    3 ounces cream cheese, softened
    3 ounces feta, crumbled
    1 teaspoon basil
    1 teaspoon oregano
    1 teaspoon italian seasoning
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 cup breadcrumbs
    2 tablespoons oil
    1 egg
    1 teaspoon milk
    toothpick
Preparation
    Preheat oven to 300\u00b0F.
    Heat oil in saute pan to med-high heat.
    Mix 1/2 teaspoons basil, 1/2 teaspoons oregano and 1/2 teaspoons Italian seasoning in a small bowl.
    Mix the other 1/2 teaspoons of everything and salt and pepper with breadcrumbs.
    In a separate bowl or plate beat egg and mix with teaspoons milk.
    Lay out pounded chicken and spread each piece with 1/4 of cream cheese, 1/4 of the herb mix and 1/4 of the feta.
    Roll up and secure with toothpicks.
    Dip rolled chicken breasts in egg wash then in breadcrumbs, coating well.
    Brown chicken on all sides (about 3 minute per side) and place on foil lined pan.
    Bake in oven for 20 minute (may take a little longer depending on the thickness of your chicken, cut into it a bit to make sure it's cooked through).

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