I always enjoy stuffed chicken roll ups at restaurants. They always look so beautiful when I see pictures of the them on the Internet or in magazines. I can never seem to ever recreate such beautiful dinners. Delicious, yes, but disastrous in appearance? Usually.
Once I pound the chicken breast flat, they are never a perfect rectangle. This means that when I lay the goodies on there and roll it up, there are always uneven edges that allow everything to spill out while baking. Leaving me with a oozy mess and a not-so-stuffed piece of chicken.
I have way better luck with the fold over method. Flatten, spread on the goodies, and fold over. Such good luck, that I may just turn into a fold over fool, stuffing my chicken with anything and everything. It is just so easy! And the result looks like you worked all day at it.
Crusty Cream Cheese Chicken
-2 large boneless skinless chicken breasts
-2 oz cream cheese
-1 green onion - white and green parts sliced thin
-1 tsp lemon juice
-1/4 tsp garlic powder
-1/4 tsp seasoning salt
-1/4 tsp cajun seasoning
-1/8 cup flour
-1/2 cup seasoned panko crumbs
-Preheat oven to 350 degrees
-Pound chicken breasts to 1/4 inch thick
-In a bowl combine cream cheese, sliced onion, lemon juice, garlic powder, seasoning
salt, and cajun seasoning. Mix until combined and smooth.
-On three separate plates put the flour, 1/2 of the panko, and the egg. Beat the egg as you
would for scrambled eggs.
-Spray an 8x8 glass baking dish with cooking spray, or grease with butter
-Divide the cream cheese mixture, and place half on top of each flattened chicken breast.
-Spread evenly over surface of chicken and then fold in half so that the cream cheese
mixture is on the inside and the chicken is on the outside.
-Next, dredge the chicken in the flour, egg, then the panko crumbs to coat.
-I flipped mine a few times in the panko to make it stick.
-Place in the greased baking dish.
-Sprinkle the leftover panko crumbs from the plate, on top of the folded over piece of
-Put the second half of the panko crumbs on the plate, and repeat with the flour, egg,
panko coating process with the second piece of chicken and place in the baking dish.
-Sprinkle the leftover panko crumbs on top of the folded over piece of chicken.
-Lightly spray the tops of the chicken with cooking spray.
-Bake uncovered at 350 for approximately 30 minutes or until the internal temperature
of the chicken is 165 and the juices run clear.
-Let stand for 10 minutes before serving.