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Basil Stuffed Chicken Breast Recipe

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This recipe for Basil Stuffed Chicken Breast, by , is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Fischer


6 boneless skinless chicken breast halves
1/2 cup cream cheese
5 chopped scallions
16 basil leaves
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. paprika
1/3 cup flour
2 eggs, beaten with 2 tsp. water
1/2 cup dried bread crumbs
1/2 cup grated parmesan or swiss cheese
2 tbsp. melted butter or oil

Place each chicken breast in a separate plastic bag and pound until 1/8 inch thick, roll with pin to flatten. Remove from bag, spread 1 rounded tsp. cream cheese down center of each chicken breast. Sprinkle with chopped scallions and arrange basil leaves over top of each breast. Roll up breast, tucking sides in. In a shallow pan; combine salt, pepper, paprika and flour. Pour beaten egg mixture in a second pan. In a third pan combine crumbs and grated cheese. Dip rolled up breast first in flour mixture, then in beaten egg, then in crumb mixture, coating well. Place chicken on greased baking sheet in a single layer and drizzle melted butter over top. Bake for 20-25 minutes in a 350 oven. Serve immediately.




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