Herb Stuffed Chicken Breasts


By Shannon O'Donnell

During 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


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
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.

Shannon O'Donnell: Rainy Day Cafe


This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.

About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

Weather Blogs

Shannon O’Donnell: Rainy Day Cafe

Tasty, Season-Appropriate Recipes

KOMO 4W with Paul Deanno

Western Washington Weather Webcast