The Sweet Life Recipes
Zesty Stuffed Chicken Breasts
So, I live in the Fingerlakes region of New York, and therefore make these with the incredible fresh cheese I find at the farmer’s market. You can make these with whichever cheese you love. I use curd, to control the portion size and because it keeps me from having to dice a block of cheese. Be flexible. Use what you have or like. Just keep in mind, the more cheese you add, the more fat and calories.
Preheat oven to 400
4 boneless chicken breasts
2 egg whites
1 pkg hot pepper cheese curds
2 tbs. Parmesan cheese
1 tsp. Dried Oregeno
1 tsp. Garlic powder
1 tsp. Onion powder
1/4 tsp. salt
1/4 tsp. pepper
Create a pocket in the breast by placing knife parallel to the cutting board and slicing.
Stuff pocket with about 1 oz (guess based on package size) cheese curds (close with toothpick if necessary)
Lightly beat egg whites with a fork. Dip breasts in the whites
Dredge in panko breadcrumbs that have been seasoned with dried oregano, garlic, onion + salt and pepper and a sprinkle of dried parsley and parmesan cheese.
Heat an ovenproof skillet on med-high heat. Swirl in extra light olive oil. Brown the breasts for about 2 min on the first side (do not crowd the pan). Flip over and transfer to the oven. Bake 20 minutes.