How to Cook Tasty Four Cheese Stuffed Chicken Breasts

Four Cheese Stuffed Chicken Breasts. Bone breasts without removing skins; halve breasts carefully. Separate skin from flesh of each breast, leaving one side attached. Spoon cheese mixture between skin and flesh of each breast.

Succulent, crispy edged chicken breasts, stuffed with a dreamy, creamy filling of cheddar, cream cheese and broccoli. These Broccoli Cheese Stuffed Chicken Breasts are literally packed with flavor. Easy to whip up and perfect for a hearty weeknight main. You can cook Four Cheese Stuffed Chicken Breasts using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Four Cheese Stuffed Chicken Breasts

1. It's 8 oz of cream cheese (plain, veggie, or chive).
2. It's 1 cup of shredded cheddar cheese (I used sharp).
3. It's 1 cup of shredded mozzarella cheese.
4. It's 1 cup of shredded parmesan cheese for crust.
5. You need 4 each of large chicken breasts.
6. You need 2 of eggs.
7. You need 2 cup of milk.
8. You need 1 cup of Apple cider (optional).
9. It's 2 tbsp of siracha sauce (optional).
10. You need 2 tbsp of Adam's best fire chicken seasoning (can sub with a red pepper flake and minced garlic and onion seasoning mix).

Carefully wrap the chicken breast with bacon. Bookmark this Bacon and Cheese Stuffed Chicken Breasts recipe because it's going to be your new go-to on a busy weeknight. This post is sponsored by the National Frozen and Refrigerated Foods Association, also known as NFRA. In small bowl combine breadcrumbs, Parmesan cheese, salt and pepper.

Four Cheese Stuffed Chicken Breasts instructions

1. Mix milk, eggs, Apple cider and siracha sauce together in large bowl.
2. Butterfly chicken breasts.
3. Place chicken in milk mixture to marinade for 15-30 minutes (longer is ok).
4. While chicken soaks, mix cream cheese with seasonings. Then stir in mozzarella and cheddar cheese..
5. Put parmesan cheese in a medium bowl. (Can use panko or bread crumbs).
6. Place cheese mixture in center of chicken, then close chicken and roll in cheese or panko. Place in prepared glass baking dish with seam down. (I sprinkled the top with parsley and cayenne but it's definitely not necessary).
7. Bake in 350°F oven until chicken is golden brown. (About 45 minutes).
8. Let chicken rest 15 minutes before serving..

Dip each rolled breast in beaten egg, then in crumb mixture to coat. Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan. Use a sharp knife to cut a pocket into the side of each chicken breast. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine. Spoon the spinach mixture into each chicken breast evenly.