Cheese Stuffed Chicken Roll-Ups

Name: Cheese Stuffed Chicken Roll-Ups
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 Large Boneless Skinless Chicken Breasts; 1 Block Muenster Cheese; 1 Block Smoked Mozzarella Cheese; 1 Block Sharp Cheddar Cheese; 4 Skewers; 1 Cup Italian Bread Crumbs- Herb Flavor; 1 Cup Flour; 3 Eggs, whisked; 3 Quarts Vegetable Oil

Brees knees Recipes @cook_27761554

You can change the cheeses to any type you like. These just happen to be some of my favorites :)
(More pictures to come for the steps)

Brees knees Recipes @cook_27761554

You can change the cheeses to any type you like. These just happen to be some of my favorites :)
(More pictures to come for the steps)

Saved

Ingredients

1hr 30 Mins.

4 servings

2Large Boneless Skinless Chicken Breasts
1 BlockMuenster Cheese
1 BlockSmoked Mozzarella Cheese
1 BlockSharp Cheddar Cheese
4Skewers
1 CupItalian Bread Crumbs- Herb Flavor
1 CupFlour
3Eggs, whisked
3 QuartsVegetable Oil

Saved

Steps

1hr 30 Mins.

1

Butterfly each Chicken Breast, then pound out to about 1/4 inch thick.
2

Stack your blocks of cheese on top of each other. Now place 4 Skewers through the cheese. 1 in each corner, not too close to the edge but not too close together either.
3

Cut the blocks in half, between the skewers to make 4 equal pieces. Your only making 2 cuts.
4

Now, place 1 stick of skewered cheese on top of your chicken breast and roll it up. (Do not salt the Chicken Breast, the cheese is plenty salty.) Continue doing this to the remaining chicken.
5

Freeze the chicken for about an hour so it frys better.
6

Get separate plates/shallow bowls and place your flour in one, eggs in another and finally your bread crumbs in another and line them up.
7

Now dredge the skewered chicken in flour, then egg, then breadcrumbs.
8

Heat oil in a large enough pot to fit the chicken in all the way when frying. Oil should be about 375 degrees.
9

Now fry chicken for about 10 mins or until Internal temperature reaches 165.
10

Pull the skewer out and plate.
11

I like to serve on top of Arugula lettuce lightly dressed with Olive Oil and Salt.