Katie received this recipe at her bridal shower and it has become a staple in their kitchen. Once you taste it, you will see why. Charlie has been bugging me about making this since we got back.
4 chicken breasts
1/4 cup flour
1/4 cup milk
1 container Alouette garlic & herb cheese (we used Laughing Cow)
salt & pepper
panko bread crumbs (we used regular bread crumbs)
Preheat oven to 350 degrees.
Slice a pocket 3/4 way through chicken breast.
Spoon as much cheese stuffing as you can fit into pocket.
Close pocket with toothpick.
Beat egg and mix with milk. Dip breast in flour seasoned with salt and pepper, then in egg/milk, then in panko.
Use ovenproof skillet and fry breast until golden brown.
Remove skillet from stove and slide into 350 degree oven and bake until cooked through, 30-40 minutes.
Dill Butter Sauce
1/2 teaspoon salt
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1 teaspoon dill weed
1 teaspoon dried chives
1/2 stick of butter, slightly melted
Combine all ingredients. Pour over cooked chicken breasts.
We had made cheesy cauliflower the other night and paired the leftovers tonight with the chicken. It is really cheesy and gooey and good. I could eat this instead of mac and cheese on a regular basis. One thing to keep in mind though, unlike mac and cheese this is better the first time you make it. Reheating causes the cauliflower to get a little mushy. But that does give me an idea for a cheese soup!
You can find the recipe at The Dutch Baker's Daughter
Make it an amazing day everyone!
Karen and Charlie