Stuffed Chicken Breasts

Flavoring the flour and breadcrumbs makes this dish more yummy!


April 2007 | By Sharlene Tan
Stuffed Chicken Breasts
Print Recipe
user rating
Rate this Recipe Bookmark Recipe

at a glance

Main Ingredient

Poultry

Type

Main Dishes

Preparation Time

00:00:00


Date Published

April 2007

Flavoring the flour and breadcrumbs makes this dish more yummy!

Serves
Prep Time 35 minutes 
Cooking Time 30 minutes

9 chicken breast fillets

For the breading
flour
garlic salt
2 eggs, beaten
breadcrumbs
Italian seasoning

Pound chicken breast fillets in between sheets of cling wrap until they flatten to 1/2-inch-thick.

2  To make breading: Mix 2 teaspoons of garlic salt for every 1 cup of flour in a shallow dish. Season breadcrumbs with some Italian seasoning in another dish.

3  Put desired fillings on one end of the breast then roll tightly toward the other end so that the filling is completely encased in the chicken. Secure with toothpicks. (See Chicken a la KievChicken Cordon Bleu, or Chicken with Spinach and Cream Cheese Stuffing for filling choices)

4  Dip filled chicken breasts in flour, then egg and roll in breadcrumbs.

5  Deep-fry until cooked through and drain on paper towels. Serve with herbed rice, mashed potatoes, or pasta noodles.




    NEWSLETTER

    Recipe of the Day

    Potato Poppers
    Try these light and fluffy pastry sticks dipped in Cheez Whiz!
    View Recipe »

    Poll

    What sauce do you like with your pasta?
    VIEW RESULT
    37%
    16%
    24%
    22%
    Get a copy of our