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lundi 1 février 2016

Four Cheese Stuffed Chicken Breasts

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8 oz cream cheese (plain, veggie, or chive)
cup shredded cheddar cheese (i used sharp)
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese for crust
4 each large chicken breasts
2 eggs
2 cup milk
1 cup apple cider (optional)
2 tbsp siracha sauce (optional)
2 tbsp adam’s best fire chicken seasoning (can sub with a red pepper flake and minced garlic and onion seasoning mix)

Directions: 60 minutes
1 Mix milk, eggs, Apple cider and siracha sauce together in large bowl
2 eggs
2 cup milk
1 cup apple cider (optional)
2 tbsp siracha sauce (optional)

2 Butterfly chicken breasts
4 each large chicken breasts

3 Place chicken in milk mixture to marinade for 15-30 minutes (longer is ok)

4 While chicken soaks, mix cream cheese with seasonings. Then stir in mozzarella and cheddar cheese.
8 oz cream cheese (plain, veggie, or chive)
1 cup shredded cheddar cheese (i used sharp)
1 cup shredded mozzarella cheese
2 tbsp adam’s best fire chicken seasoning (can sub with a red pepper flake and minced garlic and onion seasoning mix)

5 Put parmesan cheese in a medium bowl. (Can use panko or bread crumbs)
1 cup shredded parmesan cheese for crust
how to cook Four Cheese Stuffed Chicken Breasts recipe

6 Place cheese mixture in center of chicken, then close chicken and roll in cheese or panko. Place in prepared glass baking dish with seam down. (I sprinkled the top with parsley and cayenne but it’s definitely not necessary)
how to cook Four Cheese Stuffed Chicken Breasts recipe

7 Bake in 350°F oven until chicken is golden brown. (About 45 minutes)

8 Let chicken rest 15 minutes before serving.



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1 commentaires:

Melanie Smith a dit…

This looks delicious! Cant wait to try it soon. Thanks for sharing.

Mel ~smithmommydaddyblog.blogspot.com~

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