Cheese-Stuffed Chicken Breasts With Avocado
Category: Poultry
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 6
Ready in: 30-60 minutes
- 8 chicken breast halves, skinless and boneless
- 1/2 teaspoon seasoned salt
- 1/2 cup butter, at room temperature
- 1/2 teaspoon dried leaf oregano, crushed
- 1/2 teaspoon chopped fresh parsley
- 4 ounces Havarti or Monterrey Jack cheese, cut into 8 slices
- 1/2 cup seasoned bread crumbs
- 1/2 cup dry white wine
- avocado slices
- tomato wedges
Preheat oven to 375 degrees F. Wash chicken breasts; pat them dry with white paper towels. Place chicken breast pieces between sheets of plastic wrap. Pound with the flat side of a meat mallet until thin and about doubled in size. Sprinkle seasoned salt over chicken. In a small bowl, combine butter, oregano and parsley. Spread half of the butter mixture over one side of the chicken breasts. Top each breast with a slice of cheese. Roll up each chicken breast tightly, tucking in ends to make each stuffed breast approximately the same length as the other. Place in a shallow 1-1/2 quart casserole. In a small saucepan, melt remaining butter mixture and brush over chicken. Sprinkle with bread crumbs. Add wine to casserole dish. Bake, uncovered, 30 to 40 minutes or until tender and browned. Be careful not to overcook. Garnish with avocado slices and tomato wedges.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by sgre52160
2 boneless chicken breast halves ΒΌ cup spreadable garlic and herb cream cheese 4 thin slices prosciutto 2 tbsp chopped oil packed sun-dried tomatoes 6-12 basil leaves, depending on size 2 tbsp o
by sgre52160
1 can (14-1/2 oz.) diced tomatoes, undrained 1-1/4 cups Shredded Mozzarella Cheese, divided 1/4 cup chopped fresh basil 1 pkg. (6 oz.) Stuffing Mix for Chicken 8 small boneless skinless chicken br
by ICOOK2
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided 1/4 cup chopped fresh basil 1 pkg. (6 oz.) STOVE TOP Stuf
by sgre52160
8 boneless, skinless chicken breasts Salt, pepper and Italian seasoning, to taste 1 cup ricotta cheese 1/4 cup grated parmesan cheese 1/2 cup shredded mozzarella cheese 1 (10 oz) pkg frozen chopp
view more member recipes