An easy-to-make cheese stuffed chicken breast is a delicious weeknight meal when you want something a little nicer than heat-and-eat.
I probably go “all out” for our dinners maybe twice a week. The other five days vacillate between simpler meals, leftovers, and breakfast for dinner (an across-the-board favorite).
Because, let’s be honest, some nights, you have more time or energy than others.
I know that’s the case in our home.
This cheesy baked stuffed chicken represents one of our “all out” meals last week. Although it looks reasonably fancy, and would do well if you’re having company over, it also has the unique pleasure of being really simple to make.
Bonus points for using ingredients that you might just have on hand.
Chicken breasts are pounded flat and stuffed with Cabot cheddar cheese and cream cheese.
Dunked in a bit of milk.
Rolled in some flavorful breadcrumbs.
And topped with melted garlic butter.
Bake in the oven for about half an hour.
Could it be any simpler?
The chicken is super moist and tender because it’s not cooked in the oven long enough to dry it out, and nearly every bite is bursting with cheesy goodness. And let’s not forget that buttery garlic drizzle on top. I mean, C’MON. Rounded out with a tray of roasted vegetables, and you have a delicious meal to share with your family that you can feel good about serving.
Which is pretty much my favorite kind of meal.
Cheesy Stuffed Baked Chicken
Recipe courtesy of Cate O’Malley
6 boneless, skinless chicken breasts (about 2-1/2 pounds)
4 oz 1/3 less fat cream cheese, cut into slices
4 oz Cabot cheddar cheese, cut into slices
1/2 cup milk
1/2 cup Italian seasoned bread crumbs
1/4 cup Parmesan cheese
2 cloves garlic, minced
4 tablespoons melted butter
1 teaspoon lemon juice
1/2 teaspoon garlic salt
Preheat oven to 350 degrees. Lightly spray a large baking dish with non-stick spray. Pound each chicken breast so it is flat. Place one slice of Cheddar and one slice of cream cheese on the flattened chicken breast and roll up. Secure with a toothpick. Pour milk into a shallow bowl. In a separate bowl, combine the breadcrumbs and Parmesan cheese. Dip each chicken breast into the milk and then the breadcrumb mixture, turning to make sure it’s thoroughly coated. Place them side by side in a single layer in your baking dish, with the opening facing down. Melt the butter and add in the lemon juice and garlic. Drizzle over the chicken. Sprinkle garlic salt and paprika over the top. Bake for 30 minutes, or until no longer pink in the center and the juices, when pricked, run clear.