Tuesday, April 24, 2012

My INfamous Stuffed Chicken

Savory Garlic & Herb Cheese Stuffed Chicken

*** Pictured with Ree Drummond's Pioneer Woman's Twice Baked Potatoes, Green Beans & my almost-as-INfamous Hollandaise Sauce ***

  • 8 oz cream cheese
  • 4 tsp minced garlic
  • salt & pepper
  • 2 Tbsp basil
  • 2 Tbsp oregano
  • 4 Split chicken breasts (cut off the bone) OR 4 boneless, skinless chicken breasts
  • Toothpicks (yes, toothpicks. you will thank me later!)
  • Flour
  • Egg
  • Breadcrumbs (I use plain, but you can also use Italian style)
  1. Preheat oven to 350 degrees.
  2. "Filet" chicken breasts in half so you'll have a total of 8 pieces.
  3. Mix cream cheese, garlic & spices together in a bowl until WELL combined.
  4. Lay chicken pieces flat & spread 1/8 of the "filling" over each piece.
  5. Roll up each piece from the narrow end to the wide end & hold in place with toothpicks.
  6. Put out 3 bowls & fill 1 each of flour, egg & breadcrumbs.
  7. Bread each piece of "stuffed" chicken in the flour, then egg, then breadcrumbs & place on ungreased cookie sheet / baking pan.
  8. Bake for about 45 minutes (internal temp should reach 180 degrees).
If youre going to make Ree's Twice Baked Potatoes with this, you need to put them in the oven to bake as soon as you turn it on to pre-heat. This way the timing will work out where they will finish at the same time as the chicken. The Hollandaise Sauce should be started when there are about 15 minutes left on the chicken (basically when you put the Twice Baked Potatoes back into the oven after they are re-stuffed).


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