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  Unsalted butter 2 Tablespoon, softened
  Shredded monterey jack cheese 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Boneless, skinless, chicken breasts 5 Ounce
  Phyllo dough sheets 8
  Butter 1⁄4 Cup (4 tbs), melted (1/2 Stick)
  Chopped parsley 2 Tablespoon
  Dried tarragon/1 tablespoon chopped fresh tarragon 1⁄2 Teaspoon, chopped
  Freshly ground pepper To Taste
  Salt 1⁄4 Teaspoon

Combine the softened butter, Monterey Jack cheese and Cheddar cheese in a bowl; mash together with fingers or a wooden spoon until mixture is a thick paste.
Divide the cheese mixture into four 3 inch long finger shaped logs.
Pound the chicken 1/4 inch thick and 5 to 6 inches across between sheets of waxed paper.
Season lightly with salt and pepper.
Place a cheese log in the center of each chicken breast.
Roll and fold chicken around the log to enclose it.
Place 1 sheet of phyllo dough on a work surface.
Top with a second sheet and brush lightly with melted butter.
Place a chicken roll in the center of 1 of the narrower ends and roll the phyllo, tucking under the ends of the dough like a burrito.
Repeat with remaining 3 breasts.
Place the phyllo wrapped breasts seam side down in a 9x13 inch baking dish and brush with remaining melted butter.
Bake at 350 degrees for about 40 minutes or until sizzling and well browned, or to 170 degrees on a meat thermometer inserted in the center of the chicken.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1639 Calories from Fat 966

% Daily Value*

Total Fat 109 g168.1%

Saturated Fat 66.9 g334.7%

Trans Fat 0 g

Cholesterol 378 mg126%

Sodium 2040.4 mg85%

Total Carbohydrates 99 g33.1%

Dietary Fiber 4.5 g17.8%

Sugars 3.3 g

Protein 71 g142.3%

Vitamin A 124.5% Vitamin C 71.8%

Calcium 97.3% Iron 46.3%

*Based on a 2000 Calorie diet

Cheese-Stuffed Chicken Recipe