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Wednesday, November 17, 2010

Stuffed Chicken Breasts

Okay, so since starting the dinner club, I have had some NEW and EVER SO YUMMY dishes and I am SO GRATEFUL for my group!  One of my FAVORITE dishes is my friend Christy's Stuffed Chicken Breasts.  SERIOUSLY, they are so unbelievable.  Not even sure what exactly it is I love about them, but I could seriously eat an entire pan.  So, with the permission of Christy, I am able to share this recipe with you all!  Now................go and make them! :)

Dip each chicken breast in egg then crushed Saltines.
This is how it should look BEFORE it's baked.

This is after (I know not much difference, just darker).

When you cut the cooked breast open, this is how it should look.

4 chicken breasts, better made with fresh, not frozen bagged
2 lb shredded cheese (SHARP cheddar, pepper jack, something with BIG flavor)
2 sleeves saltine crackers, crushed
2 eggs beaten

Take each chicken breast and slice lengthwise about 1/2 way though. Turn your knife parallel to cutting board and cut a pocket into each side of the chicken breast, making sure you don't cut all the way though. Stuff pocket with cheese. Try to "reshape" chicken breast. Dip breast in egg and then crackers. Bake at 350 for about 30-50 minutes, or until cooked through.  Chicken needs to be at least 165 degrees F at the thickest part of the chicken.  I always serve this with a vegetable whether hot or a salad.

1 comment:

Christy said...

No wonder yours don't taste like mine! I season my crackers with garlic, onion, ground black pepper, and a smidge of Cayenne pepper. If I want a bolder flavor, I put my spices directly on the chicken! :)