Cheese-Stuffed Chicken Recipe

Name: Cheese-Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup grated monterey jack cheese; ½ cup grated cheddar cheese; 2 tablespoons softened unsalted butter; 2 tablespoons chopped parsley; ¼ teaspoon dried tarragon; ½ teaspoon fresh ground black pepper; ¼ teaspoon salt; 4 boneless skinless chicken breast halves; 8 sheets phyllo dough; 4 tablespoons melted unsalted butter

Servings: persons

1
Place the cheeses, softened butter, parsley, tarragon, 1/2 teaspoon pepper and 1/4 teaspoon salt in a bowl.
2
Beat and mash the ingredients together until they form a stiff paste - your fingers or a big wooden spoon are the best tools for this job.
3
Divide the mixture into four finger-shaped logs, about 3 inches long.
4
Set aside.
5
Place chicken breast between two sheets of plastic wrap and pound with a mallet until about 1/4 inch thick and 5 or 6 inches across and season lightly with salt and pepper.
6
Place cheese log in center of each breast, roll and fold the chicken around the cheese to enclose log completely.
7
Preheat oven to 350 degrees.
8
Place a sheet of phyllo dough on your work surface.
9
Lay a second sheet on top of that and brush with melted butter.
10
Set chicken breast in the center of one of the narrower ends and roll it up in the dough, tucking the ends of the dough under to enclose the chicken and make a packet.
11
Form the remaining packets the same way.
12
Place packets, folded side down, in 13x9 inch baking dish and brush with remaining butter.
13
Bake about 40 minutes or until sizzling and well-browned.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup grated monterey jack cheese, ½ cup grated cheddar cheese, 2 tablespoons softened unsalted butter, 2 tablespoons chopped parsley, and more.

Yes, Cheese-Stuffed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese-Stuffed Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions