Herb Stuffed Chicken Breasts
By Shannon O'DonnellDuring her recent visit here to the Northwest, my step-Mom Annie made this herb-stuffed chicken breast course to go along with the pleated potatos (featured in the last blog). They were divine! Herb Stuffed Chicken Breasts Ingredients: 1 pkg cream cheese (softened)
1 Tbls. chopped fresh parsley
½ tsp lemon pepper
¼ tsp basil
¼ tsp oregano
dash garlic powder
6-8 boneless, skinless chicken breasts
1 egg beaten
2 Tbls mik
½ C breadcrumbs
Directions:
Combine cream cheese, parsley, lemon pepper, basil, oregano and garlic powder in a bowl; stir well. Set mixture aside.
Trim fat from chicken. Flatten to ¼” thickness.
Place equal portions of cheese mixture in center of chicken breast and roll up jellyroll fashion. Tuck in sides and secure with wooden picks. (I usually put a little fresh lemon on the chicken breast before adding the herb mixture.) I also add a little lemon zest to the cream cheese mixture.
Combine egg and milk. Dip each roll in egg mixture and dredge in breadcrumbs.
Bake at 400 for 30 minutes.
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About Shannon
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family. 
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