Fabulous Oven Fried Cheesy Stuffed Chicken Breasts

Name: Fabulous Oven Fried Cheesy Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 breasts, 6 serving(s)
Ingredients: 2 teaspoons olive oil; 4 ounces bacon, cooked crisp, drained and crumbled; 6 boneless skinless chicken breasts; 6 ounces Roquefort cheese (or Feta cheese if you cannot find Roquefort); 1 teaspoon creole seasoning (Emeril's Bayou Blast recommended); 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1/2 cup honey; 3 tablespoons Dijon mustard; 1/8 teaspoon cayenne pepper; 1 1/2 cups breadcrumbs

Submitted by SuzieQ in Fairfax

"Of all the chicken dishes I've made, this is in my family's TOP 5 FAVORITES! I found this recipe and tried it for the first time last night and my husband and kids went nuts over how fantastic it was!! It has a unique and fabulous taste. I hope you will try it and rate it so everyone here will know if it's worth trying too!"

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Ready In:: 55mins
Ingredients:: 11
Yields:: 6 breasts
Serves:: 6

ingredients

2 teaspoons olive oil
4 ounces bacon, cooked crisp, drained and crumbled
6 boneless skinless chicken breasts
6 ounces Roquefort cheese (or Feta cheese if you cannot find Roquefort)
1 teaspoon creole seasoning (Emeril's Bayou Blast recommended)
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₂ cup honey
3 tablespoons Dijon mustard
¹⁄₈ teaspoon cayenne pepper
1 ¹⁄₂ cups breadcrumbs

directions

Preheat the oven to 400 degrees F. Cover a baking sheet with aluminum foil and lightly oil the foil with the olive oil. Set aside.
Butterfly cut each chicken breast. Divide the cheese and cooked/crumbled bacon evenly among the cavities of each chicken breast. Season the chicken evenly on both sides with the Creole seasoning, salt, and pepper. In a small bowl, combine the honey, mustard, and cayenne and stir well. In a shallow dish, fill with the breadcrumbs. Brush both sides of each piece of chicken with the honey mixture, then dredge in the breadcrumbs. Place the chicken breasts on the prepared baking sheet for 40 minutes, or until the chicken is cooked through and juices run clear when pierced with a sharp knife. Serve immediately and ENJOY!

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Reviews

This was good. I used store brand mustard. IMO, a better quality mustard is needed. I will use more cajun seasoning seasoning next time as well. PAC Spring 2011

Ck2plz

RECIPE SUBMITTED BY

SuzieQ in Fairfax

<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> I've always known HOW to cook, but it was more out of necessity. In recent years, however, I've discovered how to enjoy the LOVE and pure enjoyment of cooking. It's now a big part of who I am, as corny as that may sound! It has also trickled down and become a joy and a real treat for my family as well... they love everything I make, and are my best critics. They enjoy eating what I make as much as I enjoy making it! My daughter loves the fact that I cook so well and she brags about it to all her friends, which is really cute. I have a long way to go before I can really call myself an accomplished cook (in fact, I don't know If I'll ever be able to call myself that! We'll see...). But my family sure has a lot of faith in my. Time will tell if I become what my family already believes I am. :o)

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