Stuffed cheesy chicken breasts

Name: Stuffed cheesy chicken breasts
Cuisine: American
Ingredients: 1 LARGE whole chicken breast, divided into 2 pieces; 8 oz cream cheese softened; 1/2 cup cottage cheese; 1 egg beaten; 2 cups shredded white cheddar cheese, divided; to taste Salt, pepper, onion and garlic powder, Italian seasoning; 1/2 jar or can marinara sauce; Paprika

SherryRandall: The Leftover Chronicles @sherrys_chronicles

Benton, Kentucky

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

SherryRandall: The Leftover Chronicles @sherrys_chronicles

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Ingredients

1LARGE whole chicken breast, divided into 2 pieces
8 ozcream cheese softened
1/2 cupcottage cheese
1egg beaten
2 cupsshredded white cheddar cheese, divided
to tasteSalt, pepper, onion and garlic powder, Italian seasoning
1/2 jaror can marinara sauce
Paprika

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Steps

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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Cooksnaps

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SherryRandall: The Leftover Chronicles @sherrys_chronicles

on July 17, 2019 19:23

Benton, Kentucky

I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time.Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me.I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya!