breasts (that's all I defrosted). I wasn't about to throw it away so I popped it into a little baking dish and sprinkled it with bread crumbs. It made for a pretty tasty dip this weekend when we were playing cards.
or until they were fully cooked.
1 8 oz
of cream cheese
1 1/2 cup
shredded cheddar cheese 1 1/2 cup bread crumbs (I used Italian Seasoned but you could use regular or Panko too)
the cream cheese mixture onto the chicken and flatten this with your hand. Roll the chicken up and press gently so it stays together. Roll in the breadcrumbs.
Mix the ground chicken, egg, onion, celery, carrot, garlic, breadcrumbs, salt and pepper. Roll the chicken mixture into balls, one tablespoon at a time, flatten them, placing one teaspoon of the cheese mixture into the centres of the chicken patties, wrapping the them around the filling and placing them on a baking sheet
I came across a recipe on Pinterest one afternoon for jalapeño and cream cheese stuffedchicken breast, and it reminded me of the bacon wrapped jalapeno poppers I turn to so often and I wanted to make something new
I used to think that stuffedchicken was a fancy dish, almost impossible to make. Line a cutting board with wrap and place your chicken breast on top, cover with another sheet of wrap and pound thin with a meat mallet