Monday, April 29, 2013

Eat Something Sunday: Creamy & Crunchy Stuffed Chicken

This installment of Eat Something Sunday comes late in the day, but it's still here (and yes, I know my blog's clock is set to London time. But it's still 9:30pm here in NJ!).

With the crunchy coating reminiscent of fried chicken and a rich filling not unlike a Kiev, this take on a the humble chicken breast is a favorite at our house. It's quite easy to whip up and doesn't take long at all to cook. I hope you'll give it a try.

Creamy & Crunchy Stuffed Chicken
serves 2

Preheat oven to 350°F

2 boneless, skinless chicken breasts
approx. 4 cups cornflakes
4-6 oz. of cream cheese (or Neufchatel)
1/2 Tbsp dried chives
1/2 tsp. paprika
1/2 tsp. garlic salt
1/4 cup butter, melted
toothpicks or short skewers (not pictured)

1 - Pour 4 cups (or thereabouts) of cornflakes into a bowl and crush them with your hands (or, if you prefer, use a food processor - but be careful not to turn the cereal into dust!). Add in the paprika and garlic salt and mix. Set aside.

2 - In a small bowl blend together the cream cheese and chives. Set aside

3 - Filet each chicken breast portion into 2 pieces. Place a lump of cheese at the center, roll the chicken up and secure with toothpicks.

4 - Coat each chicken piece with the cornflake mixture. I like to place it in the bowl and get it good and covered using my hands. Put the pieces into a baking pan, pour over the melted butter, and add any extra corn flakes for a nice crunch.

Bake at 350°F for 20-30 minutes or until chicken reaches an internal temperature of 165°F (cooking time will vary depending on the thickness of the meat).

Be sure to remove the toothpicks before serving! (Yes, you may see one above - it was well stuck in and I didn't want to smoosh the food before the photo!) It's super yummy with a salad.


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