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Kittencal's Cream Cheese-Stuffed Chicken Breast

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“If you are a garlic-lover such as myself you may want to mix in 1 tablespoon fresh finely minced garlic or 1/2 teaspoon garlic powder when melting the butter --- plan ahead the rolled breasts need to be refrigerated for a minimum of 3 hours or up to 24 hours before breading, this will allow for easier handling while breading and firm up the cream cheese mixture --- these are very good!”
3hrs 30mins

Ingredients Nutrition


  1. Pound the chicken breasts to slightly flat between two pieces of waxed paper or plastic wrap.
  2. In a bowl combine all filling ingredients until very well combined.
  3. 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).
  4. 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).
  5. Place the melted butter in bowl.
  6. In a shallow bowl combine the breadcrumbs with Parmesan cheese, garlic powder and seasoned salt (if using).
  7. Gently dip each rolled breast firstly into melted butter then coat in the breadcrumb mixture.
  8. Place the coated breasts seam-side down into a 13 x 9-inch baking dish spacing slightly apart.
  9. Set oven to 375°F (set oven rack to bottom position).
  10. Bake for about 30 minutes (some of the cream cheese mixture might spill out while cooking, just scoop it onto the plate when serving).
  11. 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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