Recipe(tried): Chicken Swedish Hill

Chicken Swedish Hill
(I have no idea where this name came from or what it means - this is a recipe my mom passed down to me)

4 boneless, skinless chicken breasts: pounded thin
About 3/4 of an 8 oz brick of cream cheese, softenend
2 cloves garlic, minced
A few dashes of marjoram
salt
LOTS of pepper
Slightly beatened egg, with 1 tblsp. water to thin it
Breadcrumbs seasoned with salt and pepper
Olive Oil

1. Mix together softened cream cheese, salt, pepper, garlic, and marjoram. It should taste spicy (it mellows out in the oven).

2. Spread a layer of the cheese mixture on each flattened chicken breast. Roll up the chicken breast, closing off the ends as best you can. (Toothpicks really aren't needed in this recipe)

3. Dip stuffed breasts in egg wash, then in the seasoned bread crumbs. Place on a plate and chill in the refrigerator for 30 minutes.

4. Preheat oven to 350.

5. Pour a bit of olive oil in a baking pan, just so it coats the bottom very lightly. After the 30 min. in the refrigerator, put the stuffed breasts in the baking pan.

6. Drizzle more olive oil on top of the chicken.

7. Bake for 25 minutes or until golden brown and juices run clear.

Note: Sure, the stuffed chicken breasts may leak some of their cream cheese mixture. No big deal! Just scoop it up and serve it on the plate with the chicken. This is a very delicious dish and we love it with any kind of potato as a side dish. :)