A freezer full of skinless boneless chicken is challenging to say the least. We eat it constantly and I can’t seem to make a dent in it. Here’s a rich and cheesy recipe that’ll make you holler UNCLE!! It turned out really well and didn’t turn into a soupy mess. The egg helped it set up nicely.
Ingredients
- 1 LARGE whole chicken breast, divided into 2 pieces
- 8 oz cream cheese softened
- 1/2 cup cottage cheese
- 1 egg beaten
- 2 cups shredded white cheddar cheese, divided
- to taste Salt, pepper, onion and garlic powder, Italian seasoning
- 1/2 jar or can marinara sauce
- Paprika
Steps
Take one lobe of Breast and cut it in half long ways. Stand it on its cut side and using the tip of your knife, cut a slit down the length of it but not all the way through. Open it up and make a nice pocket. Do the same thing with the other lobe of chicken. You’ll end up with 4 pieces. Season pieces inside and out with salt and pepper. Set in a sprayed baking dish with half jar of marinara in the bottom. Preheat your oven to 375.
In a bowl combine cream cheese, cottage cheese, seasonings, beaten egg and beat on high til smooth and well mixed. Stir in 1 cup of white cheddar. Distribute cheese mixture evenly among the breasts, filling each pocket. They will be very full. Sprinkle last cup of white cheddar and a little paprika over each and cover with foil. TIP: spray your foil with nonstick spray and your cheese won’t stick when you take it off.
Bake covered for about 30 minutes. Uncover and let brown for about 10 minutes more. We hade buttered noodles and green peas with ours.
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