Cheesy Stuffed Chicken Breasts

"Yummy way to use chicken breasts. For more of a Mexican taste, you can also put some sliced jalapenos in with the cheese. The prep time also includes the 1 hour chill time."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Pound chicken breasts until they are about 1/8" thick.
  • Place 1/3 cup cheese in center of chicken, then sprinkle with 1/2 tsp.
  • oregano.
  • Fold the sides over to seal in the cheese, then roll up and secure with toothpicks.
  • Combine cornmeal and chili powder in a shallow dish or plate; place the flour on another plate.
  • Beat the eggs slightly and place in another shallow dish.
  • Lightly coat the chicken rolls with flour, dip in the egg, then in the cornmeal.
  • Chill for about an hour.
  • Preheat oven to 350 degrees.
  • Brown the chicken rolls in a large skillet in the cooking oil until they are a light golden brown.
  • Drain on paper towels, then place in a shallow baking dish.
  • Bake for 20 minutes or until juices run clear.

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Reviews

  1. I made this recipe for "Pick Your Chef" game. I chose to use Gruyere cheese,and the oregano was over powering.I think with the Gruyere,basil would have worked better. This recipe will go to my make again file.Thanks Lori for sharing.
     
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RECIPE SUBMITTED BY

director for a home health agency, married, 2 daughters, 1 son, 1 granddaughter and another on the way!
 
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