Recipe: Cheese-Stuffed Chicken Breasts (using Swiss cheese, baked)

CHEESE-STUFFED CHICKEN BREASTS

1/4 teaspoon chopped green onion
1 teaspoon dried parsley flakes
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
4 whole boneless chicken breasts, pounded to 1/4-inch thickness and frozen for 15-20 minutes for ease in handling
4 slices (1 ounce each) Swiss cheese
1/4 cup all purpose flour
1/2 cup seasoned fine dry bread crumbs
2 tablespoons grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs, slightly beaten

Heat oven to 375 degrees F.

In small mixing bowl, combine green onion, parsley flakes, salt, pepper and garlic powder. Set aside.

Place one piece of cheese in center of each chicken breast. Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture. Dredge with flour.

In shallow bowl combine bread crumbs, Parmesan cheese, salt and pepper. Beat eggs in another shallow bowl.

Dip each rolled breast in beaten eggs, then in crumb mixture to coat.

Spray a 9x9x2-inch pan with no stick cooking spray. Generously spray each of coated breasts with no stick cooking spray and arrange in pan.

Bake for 30 to 35 minutes, or until golden brown.

Makes 4 servings
Source: Pillsbury