Herb And Cream Cheese Stuffed Chicken Breasts Recipes

Steps:

• Preheat oven to 300°F.
• Heat oil in saute pan to med-high heat.
• Mix 1/2 teaspoons basil, 1/2 teaspoons oregano and 1/2 teaspoons Italian seasoning in a small bowl.
• Mix the other 1/2 teaspoons of everything and salt and pepper with breadcrumbs.
• In a separate bowl or plate beat egg and mix with teaspoons milk.
• Lay out pounded chicken and spread each piece with 1/4 of cream cheese, 1/4 of the herb mix and 1/4 of the feta.
• Roll up and secure with toothpicks.
• Dip rolled chicken breasts in egg wash then in breadcrumbs, coating well.
• Brown chicken on all sides (about 3 minute per side) and place on foil lined pan.
• Bake in oven for 20 minute (may take a little longer depending on the thickness of your chicken, cut into it a bit to make sure it's cooked through).

Steps:

• Preheat oven to 350 degres F.
• Flatten open chicken breasts; spread 1 tablespoon of cream cheese on one half of each breast (resist the temptation to use more-- a little cream cheese goes a looooooong way!).
• Evenly distribute the fresh herbs on top of that and season with salt and pepper.
• "Fold"the chicken breasts back up and press tightly, tucking in cream cheese a bit.
• In a shallow dish, combine the 1/2 teaspoons salt and pepper, paprika and flour.
• In another dish, pour the beaten egg mixture.
• In a third dish, combine bread crumbs, garlic powder and Parmesan cheese.
• First dip chicken breasts in flour mixture, then beaten egg mixture, then bread crumb mixture.
• Place chicken on a lightly greased baking sheet, drizzle about a tablespoon of melted butter on each breast and bake, uncovered, for 30 minutes or until cooked through and tender.