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
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)
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.