Cheese-Stuffed Chicken Breasts Recipe

Name: Cheese-Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon dried parsley flakes; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon garlic powder; 4 boneless chicken breasts, pounded to 1/4-inch thickness and frozen for 15-20 minutes for ease in handling; 4 slices swiss cheese; 1/4 cup all-purpose flour; 1/2 cup seasoned dry bread crumb; 2 tablespoons grated parmesan cheese; 1/8 teaspoon salt; 1/8 teaspoon pepper; 2 eggs, slightly beaten; crisco nonstick cooking spray

Servings: persons

1 teaspoon dried parsley flakes
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
4 boneless chicken breasts, pounded to 1/4-inch thickness and frozen for 15-20 minutes for ease in handling
4 slices swiss cheese
1/4 cup all-purpose flour
1/2 cup seasoned dry bread crumb
2 tablespoons grated parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper
2 eggs, slightly beaten
crisco nonstick cooking spray

1
Preheat oven to 375u00b0F.
2
In small mixing bowl combine green onion, parsley flakes, salt, pepper and garlic powder.
3
Set aside.
4
Place one piece of cheese in center of each chicken breast.
5
Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture.
6
Dredge with flour.
7
In small bowl combine breadcrumbs, Parmesan cheese, salt and pepper.
8
Dip each rolled breast in beaten egg, then in crumb mixture to coat.
9
Spray a 9 x 9 x 2-inch pan with Crisco No Stick Cooking Spray.
10
Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan.
11
Bake for 30 to 35 minutes, or until golden brown.

418

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

A good 1:1 gluten-free flour blend works well if you need a gluten-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 13 ingredients. The key ingredients include: 1 teaspoon dried parsley flakes, 1/8 teaspoon salt, 1/8 teaspoon pepper, 1/8 teaspoon garlic powder, and more.

Yes, Cheese-Stuffed Chicken Breasts 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 Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions