Stuffed Chicken Breast

By forgetid

Ingredients

• Alternate fillings (cheese mixture and spices will remain the same, just eliminate the ham):
• 4 boneless, skinless chicken breasts (5 to 6 ounces each), tenderloins removed and reserved for another use
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 4 ounces cream cheese , softened
• 4 ounces cheddar cheese , shredded (about 1/2 cup)
• 4 slices deli ham (thinly sliced, about 4 ounces)
• 1 cup unbleached all-purpose flour
• 4 large eggs
• 1 tablespoon vegetable oil
• 3/4 cup vegetable oil
• 1 1/2 cups bread crumbs (fresh)
• Table salt and ground black pepper
• asparagus (as shown)
• chopped fresh mushrooms
• chopped fresh broccoli

Preparation

Step 1

Place each chicken breast on large sheet of plastic wrap, cover with second sheet, and pound with meat pounder or rolling pin until ¼-inch thick throughout. Each pounded breast should measure roughly 6 inches wide and 8 ½ inches long. Cover and refrigerate while preparing filling.

In a large bowl, combine garlic, onion, cream cheese and cheese. Season with salt and pepper and set aside.

Place breasts skinned side down on work surface; season with salt and pepper. Spread 4 Tbsp. of mixture on top of each breast. Place one slice ham (or other desired filling) on top of cheese on each breast, folding ham as necessary to fit onto surface of breast. Fill, roll, and wrap each breast. To help seal the seams and to chill the filling, wrap the breasts in aluminum foil and twist the ends in opposite directions. Refrigerate for at least 45 minutes.

Remove breasts from fridge and dip each in flour, then eggs, then breadcrumbs. Brown in oil, turning several times until light golden brown. Place rolls on a rack on a jelly roll pan and bake at 350 for 35-40 minutes or until juices run clear.