Boneless chicken breasts stuffed with garlic and herb spreadable cheese; then breaded and baked until golden brown.
This week has been really hectic. I feel like the human taxi carting the kids back and forth to camp, jobs and sports practices; as well as organizing a family vacation.
I feel like I'm living in a store or on the computer finalizing all the minute details. To top it off, the water line that carries water to our sprinkler system sprung a leak and partially flooded my basement. It ruined two brand new bathroom cabinets and a mirror that have yet to be installed in our ongoing bathroom renovation.
Thank goodness for my ever so patient father in-law who spent 7 hours repairing it for us. Enough about my home drama, it's onto the next kitchen experiment with this Garlic and Herb Stuffed Chicken!
It's a tradition at our house that on the actual night of your birthday, the birthday girl or boy gets to choose whatever they want for dinner.
Over the years we've had lovely combinations like Macaroni and Cheese with Stuffed Artichokes to Chicken Cutlets with Bruschetta on top to Shrimp Scampi and Filet Mignon. You get the picture.
My husband is by no means a picky eater and likes just about everything, so his request was for me to make something new. I came up with this simple Garlic and Herb Stuffed Chicken.
How do you make Garlic and Herb Stuffed Chicken?
For this recipe you'll need boneless chicken breasts, Garlic and Herb Light Spreadable Cheese, Italian flavored breadcrumbs, all purpose flour, eggs, milk, cooking spray and toothpicks. The toothpicks will help hold the shape of the chicken while cooking.
Gather three separate bowls: One for the flour. One for the eggs and milk; whisk together. And one for the breadcrumbs. Spread a thin layer of the cheese onto each chicken breast; then roll up the chicken and seal with a toothpick(s).
Next, dip the chicken into the flour, then the egg wash, and finally the breadcrumbs. Spray a baking pan with cooking spray; then add the chicken. Once the chicken is all breaded, spray the top with the cooking spray and bake at 425 degree F oven for 20-25 minutes.
It is so funny to see our youngest daughter finally eat whatever it is we're eating since all she would eat were Chicken Dino's! All I needed to do was go out and buy a pretty plate and she'd eat whatever I put on it because it was different than the rest of ours.
This recipe is so easy to make and the entire meal was ready in 45 minutes. You could also prepare the chicken in the morning or the night before; then leave it in the refrigerator until it is time to bake to save some extra time.
When serving, be careful to remove the toothpicks. We served this with Herb Creamed Spinach and Havarti Mashed Potatoes. ~Enjoy!
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Try these recipes too!
- Cheese Log
- Garlic and Herb Creamed Corn
- Cheese Bombs
- Creamy Garlic and Herb Mashed Potatoes
- Homemade Garlic Herb Cream Cheese
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Garlic and Herb Stuffed Chicken
- 6- (4-ounce) boneless, thin sliced chicken breasts
- 1- (6.5-ounce) container Light Garlic and Herb Cheese Spread
- 1 ½ cups Italian bread crumbs
- 1 cup all purpose flour
- 2 large eggs
- ¼ cup milk
- cooking spray
- Preheat oven to 425 degree F.
- Gather three separate bowls: One for the flour. One for the eggs and milk; whisk together. And one for the breadcrumbs.
- Spread a thin layer of the cheese onto each chicken breast; then roll up the chicken and seal with a toothpick(s).
- Next, dip the chicken into the flour, then the egg wash, and finally the breadcrumbs.
- Spray a baking pan with cooking spray; then add the chicken. Once the chicken is all breaded, spray the top with the cooking spray and bake for 20-25 minutes.
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