February 2, 2007 Stuffed Chicken Chop

Easy Tastebud Delights

2.2 Edition (February 2 , 2007)

Easy Recipes

45 minutes+

Hi Everyone! Happy Friday and Happy Groundhog Day. It's official, the groundhogs didn't see their shadow so spring is supposed to come early.To celebrate, I will be sharing a recipe that hubby and I made by combining two concepts into one. This chicken is very delicious!

Stuffed Chicken Chop

1 beaten egg
1/2 cup Milk
4 boneless skinless chicken breasts
1 1-2 cups seasoned bread crumbs
2/3 cups grated parmesan cheese
1 tsp. seasoned salt
1/2 cup seasoned flour
1 1/2 cups sliced fresh mushrooms or 1 can sliced, drained mushrooms
4 slices of bacon, diced
1/4 cup chopped onions
1/2 tsp. minced garlic
1 pkg. softened cream cheese
1 tsp. minced, fresh dill
1/2 tsp. dried rosemary
1/2 tsp. dried oregano
1/4 tsp. coarse salt
1/8 tsp. fresh cracked black pepper
bacon drippings

*Preheat oven to 450 degrees F.
*Flatten chicken breasts and lightly pound to an equal consistency. Cover and set aside.
*Mix milk and eggs together, set aside.
*Fry bacon pieces until just crisp and remove from the pan. Add the onion, garlic and mushroom to the pan and heat until browned. Set aside.
*Put fresh herbs into food processor, chop finely. Change to dough blade and add softened cream cheese. Mix together. Remove mixture to a bowl and add bacon, onion, garlic, mushrooms, pepper and parmesan cheese. Mix until blended and creamy, set aside.
*Put approximately 1 tsp. cheese mixture on the chicken breast and fold lengthwise.
*Dip in milk and egg mixture, flour and bread crumbs.
*Place in bacon drippings in the frying pan for approximately 4 minutes per side.
*Move to vented oven rack and bake 20 minutes or until cooked throughout.

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