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Woah, That's a Long Name...stuffed Chicken Breasts

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“So, I was going to call this what it is: "Pomegranate-chipotle herbed cheese-stuffed chicken breasts." I thought that was pretty long, but I guess the name I gave it wasn't much shorter.... Oh well. I'm a fan of many of the Lisa Lillien (a.k.a. Hungry Girl) ideas and techniques, and I often try to mimic them, using products that she recommends, in my own recipes. This is one of those. I purchased the pomegranate-chipotle sauce (which won't enter correctly in the recipe...) from Tastefully Simple, but I have seen raspberry-chipotle marinade and cherry-chipotle jam and stuff in the supermarket, and I'm sure something like that would work fine as a substitute.”

Ingredients Nutrition


  1. Preheat the oven to 400 degrees F.
  2. In a small bowl, combine the 4 wedges of cheese, chives, oregano, parsley, basil, and garlic (I find that using the back of a fork is easiest).
  3. If your cheese wedges are straight from the refrigerator, it helps to microwave them for 10 seconds or so, to soften them up, for easier mixing.
  4. Set the small bowl aside.
  5. Place a chicken breast between two sheets of plastic wrap on a clean, dry surface.
  6. Using a meat mallet, pound the chicken to about 1/4-inch thick. Repeat with the other chicken breast.
  7. Line a baking sheet with aluminum foil, and spray it lightly with cooking spray.
  8. Spread half of the cheese mixture on each chicken breast, and roll them up like a crescent roll.
  9. Secure with two toothpicks, if necessary.
  10. Bake at 400 degrees F for 20-25 minutes or until chicken is cooked in the center.
  11. Take chicken out of the oven once it is done, remove toothpicks (if you used them), and pour 3 Tablespoons sauce or marinade over each chicken "roll" to serve.

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