Stuffed Chicken Breast Recipe

Eight 6-8 ounces boneless and skinless chicken breasts
Cream Cheese Herb Stuffing (see below)
All purpose flour
Egg wash
Herbed bread crumbs
Canola cooking oil

Cream Cheese Herb Stuffing:
1 pound cream cheese
1 tablespoon basil
1 tablespoon chives
1 tablespoon dill
1 tablespoon chopped garlic

Soften cream cheese and add herbs, mixing well. Trim chicken breasts and cut a pocket in each. Stuff with a heaping tablespoon of herb stuffing.

Dredge each breast in flour. Dip in the egg wash and roll in the bread crumbs. In a large skillet add 3 tablespoons of oil, and saute the breasts until browned (no more than 4 at one time). Place the sauteed breasts on a greased baking pan and put in a preheated oven at 350 degrees for approximately 20 minutes.


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Apple Stuffed Chicken Breast

4 x boneless chicken breasts
3 slc bacon chopped
2 x cloves garlic minced
3 x scallions finely chopped
1 x apple peeled and chopped
Pepper to taste
Salt to taste
1/2 tsp thyme
1/3 cup Parmesan cheese
2 tsp olive oil

Cut a small pocket into the thickest part of each chicken breast and set aside.
Fry bacon until crisp. Drain on a paper towel. Add garlic and scallions to the bacon drippings; saute slightly. Add apple, pepper, salt and thyme and return the bacon bits to pan. Heat thoroughly. Remove from heat and cool.
When mixture is cool, add cheese and stuff into chicken breast. Brown chicken on both sides in a very hot fry pan with olive oil. When brown on both sides, place in a baking dish and bake at 350 F for 15 to 20 minutes or until chicken is done.


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Stuffed Chicken Breast Recipe
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