Saturday, August 25, 2012

Stuffed Chicken Breasts

This is another one of those recipes where you can really change up what you decide to "stuff" your chicken with. I like this kind of thing because then you can kind of do the same things each week for dinner but it doesn't get as boring so quickly. It still seems different.

Truthfully when I do this it's all guesstimation. There are many different options for stuffed chicken. Originally I did the broccoli and cheese stuffed chicken from Eat Yourself Skinny. I followed it almost exactly only I used American cheese instead of swiss. Tonight I made bacon, stuffing, and cheese stuffed chicken, so I'll use that for the recipe, but please be open about what to stuff with. Mike and I literally just sat on the couch tonight and we were like, "I think I'm going to use bacon. " "You should use bacon AND stuffing!! That would be awesome!!" And so it happened. :)



Stuffed Chicken Breasts
INGREDIENTS:
     2 chicken breasts, cut in half
     1 egg
     1-2 cups bread crumbs
     4 slices american cheese or about 2 cups of shredded cheese
     4 pieces bacon, cooked but not crispy (we used turkey bacon)
     3ish cups of stuffing
     salt and pepper to taste
     toothpicks

DIRECTIONS:
Preheat oven to 350 degrees and spray a medium sized baking dish with non stick spray.

Pound out chicken breast halves until it's about 1/4 to 1/2 inch thick.

Wisk egg into a bowl and pour bread crumbs into a separate flat dish. I use a small baking dish usually used for making dips. Place to the side until you are ready to dredge.

Now, layer your stuffings on top of each other. I usually break the cheese up into smaller pieces to make it easier to place them where they belong. I break the bacon into two pieces as well. It just seems to make it easier when it comes time to roll. Don't pile on too much stuffing or it will just squeeze out of the sides when you roll.

Now, roll the chicken up so that the ends meet and the stuffings are completely covered. In order to keep in place use toothpicks. I use toothpicks to close up the sides of the chicken as well. It just seems to keep the cheese in better.

You're ready to dredge. Roll the chicken pockets in the egg wash and then place in the dish with bread crumbs. Make sure the entire pocket gets covered in the bread crumbs. Do this with each of the chicken breasts and then place them in the greased baking dish.

Bake about 20-30 minutes or until you see the bread crumbs browning on the top. Enjoy!!






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