Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, four cheese stuffed chicken breasts. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Bone breasts without removing skins; halve breasts carefully. Separate skin from flesh of each breast, leaving one side attached. Spoon cheese mixture between skin and flesh of each breast.
Four Cheese Stuffed Chicken Breasts is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Four Cheese Stuffed Chicken Breasts is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have four cheese stuffed chicken breasts using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Four Cheese Stuffed Chicken Breasts:
- Get cream cheese (plain, veggie, or chive)
- Take shredded cheddar cheese (I used sharp)
- Make ready shredded mozzarella cheese
- Take shredded parmesan cheese for crust
- Take large chicken breasts
- Prepare eggs
- Make ready milk
- Prepare Apple cider (optional)
- Make ready siracha sauce (optional)
- Take Adam's best fire chicken seasoning (can sub with a red pepper flake and minced garlic and onion seasoning mix)
Dip each rolled breast in beaten egg, then in crumb mixture to coat. Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan. Room Temperature - Serve the Green Chiles Cheese Stuffed Chicken Breast warm or at room temperature. Refrigerate - Any leftovers, store in an air-tight container in the refrigerator.
Steps to make Four Cheese Stuffed Chicken Breasts:
- Mix milk, eggs, Apple cider and siracha sauce together in large bowl
- Butterfly chicken breasts
- Place chicken in milk mixture to marinade for 15-30 minutes (longer is ok)
- While chicken soaks, mix cream cheese with seasonings. Then stir in mozzarella and cheddar cheese.
- Put parmesan cheese in a medium bowl. (Can use panko or bread crumbs)
- Place cheese mixture in center of chicken, then close chicken and roll in cheese or panko. Place in prepared glass baking dish with seam down. (I sprinkled the top with parsley and cayenne but it's definitely not necessary)
- Bake in 350°F oven until chicken is golden brown. (About 45 minutes)
- Let chicken rest 15 minutes before serving.
Freeze - You can absolutely stuff these chicken breasts, wrap them carefully in plastic wrap, and freeze for future use. Roll chicken around cheese, folding in sides. Serve with tossed salad, if desired. Good enough to be served at a high-priced restaurant, but easy enough to make yourself.. You're likely to find a lot of herb stuffed chicken breast recipes out there, but this chicken leek recipe is totally unique.
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