Cheese and Italian Herb Stuffed Chicken Breasts



Stuffed chicken time. I've been itching to make chicken cordon bleu (minus the ham) ever since I stumbled on a recipe recently. We were having some family over for dinner, and the hubby suggested doing an Italian-style stuffed chicken since everyone loves Italian. I checked out several recipes but decided to just create my own because nothing sounded right.

 I mixed sour cream, herbs, and Italian cheeses to make the filling. I thawed 4 chicken breasts, then using a tenderizer to pound them thinner. Then I placed half a slice of provolone cheese on top of the chicken breast and spread the filling on top.



I rolled the chicken breasts up and inserted a toothpick to keep them folded, then placed then in a casserole dish sprayed with olive oil.



Then I poured bread crumbs over the top and placed them in the over.



I let them bake about 45 minutes to make sure they were fully cooked, and below is the finished product.



They came out very tender and the cheese mixture was awesome. I served them with pasta and marinara sauce and everyone gave a thumbs up. Easy breezy.

Ingredients:

4 chicken breasts
2/3 cup sour cream
2/3 cup shredded mixed Italian cheese
1/2 teaspoon crushed red pepper
1 teaspoon minced garlic
2 slices provolone
1 cup bread crumbs

You will also need toothpicks to hold the chicken in place after rolling.

Instructions:

Heat oven to 350 degrees F. Mix sour cream, shredded cheese, red pepper, and garlic to make filling. Pound chicken to thin. Put 1/2 slice provolone cheese on top of chicken breast, then spread sour cream mixture over it. Roll chicken with cheese in the center and insert a toothpick to hold in place. Place chicken breasts in a casserole and sprinkle bread crumbs over the top. Bake 30-40 minutes.

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