You Can Never Have Too Many Chicken Recipes…

Looking for a quick and elegant entrée to serve your guests over the holidays?  This one is a winner.  I found it on and have made it several times.  A little work is involved; however, it is worth it.  Serve along with a nice tossed salad with apples slices, spiced pecans, blue or feta cheese and raspberry vinaigrette and a side of asparagus – you can’t go wrong.  Enjoy!  Merry Christmas and Happy New year!


Cheese-Stuffed Chicken Breasts (8 Servings)

  • 4 whole boneless, skinless chicken breasts, (not chicken breast halves)
  • Crisco® Original No-Stick Cooking Spray
  • 1/4 teaspoon chopped green onion
  • 1 teaspoon dried parsley flakes
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder
  • 4 (1 oz.) slices Swiss Cheese
  • 1/4 cup Pillsbury BEST® All Purpose Flour
  • 1/2 cup seasoned fine dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 large eggs, slightly beaten


  1. PLACE each whole chicken breast between two sheets of plastic wrap. Pound to 1/4-inch thickness. Freeze 15 to 20 minutes for easier handling.
  2. HEAT oven to 375ºF. Spray a 9 x 9 x 2-inch pan with no-stick cooking spray.
  3. COMBINE green onion, parsley flakes, salt, pepper and garlic powder in small bowl. Set aside.
  4. PLACE one piece of cheese in center of each chicken breast. Top with 1/4 onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture. Dredge with flour.
  5. COMBINE bread crumbs, Parmesan cheese, salt and pepper in small bowl. Dip each rolled breast in beaten egg, then in crumb mixture to coat.
  6. SPRAY each of coated breasts generously with no-stick cooking spray; arrange in prepared pan.
  7. BAKE 30 to 35 minutes, or until golden brown.

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