Cream Cheese-Stuffed Chicken
Cream Cheese-Stuffed Chicken is an moderately easy dinner. Made with 1 (3 oz.) pkg. cream cheese with chives, 2 whole small chicken breasts, skinned, halved lengthwise, and boned, 1 beaten egg, 1 tbsp. water and 1/3 c. fine dry bread crumbs, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Cut cream cheese lengthwise into 4 sticks.
Chill until ready to use.
Chicken, wrap with 2 pieces of clear plastic wrap and pound chicken out from center with meat mallet to 1/8-inch thickness.
Remove wrap.
Sprinkle chicken with salt and pepper.
Place 1 cheese stick on each piece of chicken.
Fold in sides, and roll up, pressing ends to
Mix egg water.
Mix crumbs and parsley. Coat chicken rolls with flour; dip in egg mixture.
Roll in crumb mixture coat. Cover chill for
1 hour.
Fry chicken rolls oil about minutes or until golden brown.
Works best, but a deep fryer or frying pan can be used.
π· Perfect Pairings
Complete your meal with these
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