Recipe For Cooking Baked Cream Cheese-Stuffed Chicken Breasts

Baked Toaster Oven Dishes :: Baked Poultry Dishes

Baked Cream Cheese-Stuffed Chicken Breasts

4 boneless, skinless chicken breasts
3 oz. cream cheese, softened
1 Tbsp. parsley, chopped
1 Tbsp. onion, finely chopped
1 Tbsp. lemon juice
1/4 C. flour
1 egg, beaten
1/2 C. corn flake crumbs

Preheat oven to 350 degrees F.

Place chicken breasts between sheets of wax paper. Using a wooden mallet or rolling pin, flatten to 1/4 in. thickness.

In sm. bowl, mix cream cheese, parsley, onion, and lemon juice until blended. Spread about 2 Tbsp. of the mixture on each breast. Roll up starting with the narrowest end and tucking in any loose pieces. Coat rolls with flour, dip in egg, then roll in corn flakes.

Place 1/4 in. of oil in a med.-size skillet. Over med. heat, brown chicken rolls a few at a time. Place chicken rolls in a single layer in a baking dish. Bake for 30 min. or until chicken is fork tender and juices run clear.

Serves 4.