"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Walnut-Crusted Stuffed Chicken Breasts Recipe

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This recipe for Walnut-Crusted Stuffed Chicken Breasts, by , is from The Sheerin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue & Doug Pritts
Added: Sunday, February 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 packages thin-sliced boneless chicken breasts;
1 container semisoft garlic & herb cheese;
1 cup flour;
2 egg whites;
1 cup breadcrumbs;
1 cup finely chopped walnuts (toasted optional);
margarine/butter or spray;

Directions:
Directions:
1) Place flour in a shallow dish, egg whites in another shallow dish, and mix breadcrumbs & walnuts in a third shallow dish.
2) Spread garlic & herb cheese in the centers of the chicken pieces and roll the chicken up into a spiral.
3) Coat chicken rolls with flour, shaking off excess.
4) Dip chicken rolls in egg whites, then in walnut mixture to coat all sides.
5) Place chicken rolls in a square baking dish and drizzle or spray with margarine.
6) Bake uncovered at 400 degrees for 20 to 25 minutes or until chicken is tender and no longer pink.
7) Enjoy!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is one of our favorite chicken dishes, adapted from our Better Homes & Gardens cookbook.

 

 

 

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