"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Baked Cream Cheese - Stuffed Chicken Breasts Recipe

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This recipe for Baked Cream Cheese - Stuffed Chicken Breasts, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deb Lehman
Added: Tuesday, October 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Boneless skinless chicken breasts
3 oz. cream cheese - softened
1 T. parsley, chopped
1 T. onion - finely chopped
1 T. lemon juice
1/2 C. flour
1 egg - beaten
1/2 C. corn flke crumbs

Directions:
Directions:
Heat oven to 350

Place chicken breasts between sheets of wax paper. Using a wooden mallet or rolling pin, flatten to 1/4" thickness

In small bowl, mix cream cheese, parsley, onion & lemon jiuce until blended. Spread about 2 T. of the mixture on each breast. Roll up starting with the narrowest end & tucking in any loose pieces. Coat rolls with flour, dip in egg, then roll in corn flakes.

Place 1/4 " of oil in a mdeium-size skillet. Over medium heat, brown chicken roll a few at a time. Place chicken rolls in a single layer in a baking dish. Bake for 30min. @ 350 or until chicken is for tender and juices run clear.

Number Of Servings:
Number Of Servings:
4

 

 

 

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