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Tuesday, November 7, 2017

Stuffed Chicken

This recipe takes a little time to prep but it's oh so good!!! I took two chicken breasts, sliced them in half and then pounded them out. The thinner, the better, so they roll nicely and cook evenly. The filling is just delicious! 


  • 4 boneless skinless chicken breast halves
  • 4 wedges Laughing Cow Asiago Cheese
  • 1 cup fresh mozzarella cheese
  • 5 bacon strips, cooked and diced
  • 4 scallions, chopped
  • 1/4 cup Sun Dried Tomato Pesto (red, not green, in the pasta aisle)
  • salt
  • black pepper
  • 1 large egg plus 1 tbsp water
  • 1 cup panko bread crumbs
  • olive oil


  1. Preheat oven to 375. 
  2. Mix both the cheeses, bacon, scallions, pesto, 1/4 tsp salt and 1/4 tsp pepper in a bowl.
  3. In a shallow bowl, whisk the egg and water together and add 1/4 tsp salt and 1/4 tsp pepper. 
  4. In another bowl, place the bread crumbs. 
  5. Pound out the chicken between plastic wrap or in a ziploc bag. 
  6. Lay out the 4 chicken breasts and evenly distribute the cheese mixture. Roll up the chicken and secure with toothpicks. 
  7. Dip chicken in egg then breadcrumbs. 
  8. Place in a roasting pan, seam side down and drizzle the tops with olive oil. 
  9. Bake, uncovered 45 minutes. Let sit for 5 minutes and don't forget to remove the toothpicks!


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