Garden Cream Cheese Stuffed Chicken Recipe

Cream Cheese Stuffed Chicken. A fresh and satisfying meal.


toothpicks to hold together - be sure to count how many you put in each and remove them after baked!
1 teaspoon milk
1 egg
2 tablespoons oil
1 cup breadcrumbs
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon oregano
1 teaspoon basil
3 ounces feta, crumbled
3 ounces cream cheese, softened
4 boneless skinless chicken breasts, pounded to about 1/4 inch


Preheat oven to 300F.

Heat oil in saute pan to med-high heat.

Mix 1/2 teaspoons basil, 1/2 teaspoons oregano and 1/2 teaspoons Italian seasoning in a small bowl.

Mix the other 1/2 teaspoons of everything and salt and pepper with breadcrumbs.

In a separate bowl or plate beat egg and mix with teaspoons milk.

Lay out pounded chicken and spread each piece with 1/4 of cream cheese, 1/4 of the herb mix and 1/4 of the feta.

Roll up and secure with toothpicks.

Dip rolled chicken breasts in egg wash then in breadcrumbs, coating well.

Brown chicken on all sides (about 3 minute per side) and place on foil lined pan.

Bake in oven for 20 minute or until cooked through.