Ingredients

The following ingredients have 4 Servings
  • 4 medium boneless skinless chicken breasts
  • 3 tbsp olive oil
  • 1/2 cup cream
  • 2 slices white bread (cut in tiny cubes)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh parsley (minced)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded asiago cheese
  • 2 tbsp grated Parmesan -OR- Romano cheese
  • 2 strips crisp-cooked bacon (finely diced)
  • 1/2 cup tiny cooked shrimp (chopped)
  • 1/4 cup approximate heavy cream
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup plain breadcrumbs
  • 1/4 cup Panko bread crumbs
  • 1/2 tsp salt
  • 1 tsp garlic powder

Instruction

  • Preheat oven to 350 degrees F. Lightly spray an oblong baking dish -OR- you can use a totally oven-safe skillet (in which the dish may be entirely cooked)
  • Butterfly the chicken breasts. Here's a video to show you how:
  • Mix the seasoned breadcrumb ingredients and place them on a plate; set aside.
  • Mix the stuffing ingredients, using only enough heavy cream to hold them together--they should not be wet.
  • Heat a large skillet over medium-high heat. Add the olive oil.
  • Place the 1/2 cup of cream on a plate. Coat the outer side only of the butterflied chicken breast with the cream, now dredge this coated side in the prepared crumbs. Place 1/4 of the filling on half of the uncoated side of the chicken. Fold the other half over the stuffing. Repeat with remaining chicken.
  • Brown chicken in oil in the hot skillet. If you are using an oven-safe skillet, you can pop this in the oven. If using the oblong baking dish, transfer browned chicken to the dish and place in the oven.
  • Bake for 25-35 minutes, or until chicken tests done by either an insta-read thermometer or juices run clear.