"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Stuffed Chicken Breast Recipe

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This recipe for Stuffed Chicken Breast, by , is from Cooking Through the Generations with the Brownsteins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maxine Goldberg Kraemer
Added: Wednesday, April 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5-6 boneless, skinless chicken breast halves
1 small package of shredded mozzarella cheese
5-6 sun dried tomatoes (if packed in oil - blot off excess)
1 cup italian style bread crumbs
1 egg white
1 tbs chopped parsley
3 tbs of olive oil for cooking
1/2 tsp salt
3/4 tsp freshly ground pepper
1/2 tsp minced garlic

Directions:
Directions:
In a small bowl mix the shredded cheese with finely chopped sun dried tomatoes, parsley, garlic, salt and pepper. Cut a 2" long pocket in the side of each chicken breast. Fill the pickets with the cheese mixture. Dip the chicken breasts in the egg white and then coat with the bread crumbs. Set in the refirgerator for 15 minutes. In a large skillet heat 3 tsp of olive oil over moderate heat. Add the chicken breasts and turn until evenly coated. Reduce the heat to low, cover and cook for 4 minutes. Turn the breasts over, cover and cook for another 4 minutes. Transfer the chicken to warm plates and serve.

Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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