Stuffed cheesy chicken breasts
A freezer full of skinless boneless chicken is challenging to say the least. We eat it constantly and I can’t seem to make a dent in it. Here’s a rich and cheesy recipe that’ll make you holler UNCLE!! It turned out really well and didn’t turn into a soupy mess. The egg helped it set up nicely. #mycookbook
Stuffed cheesy chicken breasts
A freezer full of skinless boneless chicken is challenging to say the least. We eat it constantly and I can’t seem to make a dent in it. Here’s a rich and cheesy recipe that’ll make you holler UNCLE!! It turned out really well and didn’t turn into a soupy mess. The egg helped it set up nicely. #mycookbook
Cooking Instructions
- 1
Take one lobe of Breast and cut it in half long ways. Stand it on its cut side and using the tip of your knife, cut a slit down the length of it but not all the way through. Open it up and make a nice pocket. Do the same thing with the other lobe of chicken. You’ll end up with 4 pieces. Season pieces inside and out with salt and pepper. Set in a sprayed baking dish with half jar of marinara in the bottom. Preheat your oven to 375.
- 2
In a bowl combine cream cheese, cottage cheese, seasonings, beaten egg and beat on high til smooth and well mixed. Stir in 1 cup of white cheddar. Distribute cheese mixture evenly among the breasts, filling each pocket. They will be very full. Sprinkle last cup of white cheddar and a little paprika over each and cover with foil. TIP: spray your foil with nonstick spray and your cheese won’t stick when you take it off.
- 3
Bake covered for about 30 minutes. Uncover and let brown for about 10 minutes more. We hade buttered noodles and green peas with ours.
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