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.


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.


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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