This impressive recipe comes from Cooking Light magazine. It’s impressive because it looks and tastes so good, but is fairly easy to put together. (Really much simpler than I anticipated!) The stuffed chicken breasts bake in a garlic-butter-broth that adds so much flavor, you’ll want to scoop some on top of the chicken before serving. Serve with home-made mashed potatoes and roasted veggies for a hearty, healthy dinner.
Ingredients:
1/4 cup chicken broth
5 teaspoons butter, melted
1 fresh garlic clove, minced
1/2 cup breadcrumbs
1 Tablespoon freshly grated Parmesan cheese
1 teaspoon paprika
4 skinless, boneless chicken breasts
Dried Italian seasoning, to taste
Garlic salt and freshly ground black pepper, to taste
4 thin slices smoked deli ham
4 thin slices Swiss cheese
Directions:
- Preheat oven to 350 degrees F.
- Spray an 8-inch square glass baking dish with Pam cooking spray. Set aside.
- Place broth in a small microwave-safe bowl and microwave at high 15 seconds or until warm.
- Stir butter and garlic into broth. Set aside.
- Combine breadcrumbs, Parmesan cheese, and paprika in a shallow bowl. Set aside.
- Place each chicken breast between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin.
- Sprinkle both sides of chicken with garlic salt, pepper, and Italian seasoning to taste.
- Top each breast half with 1 slice of ham and 1 slice of Swiss.
- Roll up each breast jelly-roll fashion, securing ham and cheese inside chicken. Ensure ends are tucked in well, using tooth picks if need be.
- Dip each roll in broth mixture, then dredge in breadcrumb mixture.
- Place rolls, seam side down, in prepared baking dish.
- Pour remaining broth mixture over chicken.
- Bake 25-30 minutes or until juices run clear and tops are golden.
Yes Jennifer, any bread crumbs will do. Happy cooking!
This looks delicious! I can't wait to try it. I haven't seen Progresso bread crumbs here but I can make that with a stick blender and old bread though, right? I hope so, because that's all I've got. 🙂