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Herb Stuffed Chicken Breasts Recipe

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This recipe for Herb Stuffed Chicken Breasts is from Brignac Family Gatherings, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 whole skinless boneless chicken breasts (Approximately 5 to 7 ounces each)
1 – 3 oz. package cream cheese, softened
3 oz. feta cheese crumbled
½ tsp. dried sweet basil
½ tsp. dried oregano
½ tsp. House seasoning (Tony Cheshire works here)
4 slices bacon
1 leek (optional)
4 Tbsp. butter, melted
Directions:
Directions:
Preheat oven to 275 degrees. Wash and pound each chicken breast flat. Lay chicken breast on cookie sheet or large platter and spread it with cream cheese, followed by a quarter of the feta cheese. Mix together basil, oregano, and Seasoning and sprinkle over chicken. Roll up each breast and wrap with a slice of bacon. At this time, if desired, you can tie up each rolled chicken breast with a green top of leek. Cut the green top off the vegetable, leaving it long enough to tie around the breast and allowing a couple of extra inches for a knot. Place chicken breasts in a casserole dish and pour melted butter over all. Cover casserole dish with foil and bake for 1 ½ hours. Uncover dish and increase temperature to 350 degrees. Continue to bake, allowing the bacon to brown, for 15 to 20 minutes. Or you could place dish under broiler for a few minutes to brown. Serve over rice, with pan juices poured on top.
Personal Notes:
Personal Notes:
This chicken recipe will surely impress your dinner guest.

 

 

 

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