This is the same recipe as the Cheese and Pepper Stuffed Chicken... with a slightly different application. (I had to make it for Russ, so I wanted to share my revision :))
Ingredients
4 Boneless, skinless chicken breasts
1 jar roasted red peppers, chop and drain
Herb cheese spread (I used Laughing Cow Light Herb and Garlic Spread)
1/2 cup all purpose flour
1 tsp salt
1/4 tsp black pepper
2 eggs (not shown)
2/3 dry bread crumbs
1. Heat oven to 375°. Line 13x9x2-inch baking dish with aluminum foil. Coat with nonstick spray.
2. Pound out the chicken so that it is as flat as possible (Turkey cutlets would work well for this too)
3. Spread the herb cheese on top of each chicken. Then spread the roasted red peppers on the herb cheese.
4. Roll each chicken up as tight as possible from one end and secure with multiple tooth picks.
5. On wax paper, combine flour, salt, black pepper. Beat eggs lightly on a pie plate (or similar). Dip chicken into flour mixture, dip in egg, coat with bread crumbs. Place in baking dish. Coat chicken tops with nonstick cooking spray.
6. Bake at 375° for 20 minutes.
7. Remove chicken and slice shortways. (Beware of toothpicks)
hey if you switched the peppers for ham and the spread for swiss, this would be chicken cordon bleu!
ReplyDeleteok i made this last night and it was really good!! i did the switcharoo to make it coron bleu, though (sorry i made do with what i had), but it was delish and we're eating it for lunch again today, and I will add it to my recipe rotation!
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