Rolled Cheddar Chicken Recipe

Best Ever Recipes for Chicken Breasts

Oct 29, 2009 Dianne Smith

Rolled Cheddar Chicken is an outstanding dish to serve a family or guests on any occasion.

Chicken, the most versatile of ingredients for main dishes, is eaten the world over. Served as white meat, dark meat, divided in pieces, chopped in casseroles or soups, baked, fried, roasted, grilled, broiled, sauteed, slow cooked, stir fried or steamed, there is no end to the ways it can be prepared. A big advantage is that chicken is more economical than steak, yet can look very elegant.

Chicken breasts in particular are a delectable entree to serve, whether for a casual barbeque or a fancy wedding feast. They can be purchased already deboned and without skins, but if a cook chooses to debone his breasts himself, he should slice the meat away from the bone with a serrated knife, starting from the opposite edge from where the wings were attached. Slice slowly and deliberately, keeping the serrated edge close to the bone as the meat is detached. Then the skin will easily peel off. For a demonstration by Chef Paul, click here: Chef Paul

For a special treat, Rolled Cheddar Chicken takes about the same amount of work as Chicken Cordon Bleu, but is even more tasty. For an interesting variation, gouda cheese can be substituted for sharp cheddar.

Rolled Cheddar Chicken Recipe

Ingredients:

• 2 lbs. boneless, skinless chicken breasts (about 10 halves or 5 whole)
• 8 oz. sharp cheddar cheese, grated
• 1 egg
• 1/4 cup water
• paprika, salt, pepper
• 1 cup seasoned bread crumbs
• 4 tbsp. butter, melted
• 1/4 tsp. each oregano, garlic powder, onion power or instant minced onion, salt, pepper and paprika

Note: Use 3 whole or 6 halves for 1/2 recipe.

Directions:

1. Place single boneless, skinless chicken breasts on cutting board and pound with a spoon to flatten.
2. Place grated cheese in the center of the chicken breasts and spread it around.
3. Roll each breast up, starting from the smaller side to enclose the cheese, and clasp with toothpicks. The cheese will still show a little on the sides of the roll, but that is good as it will ooze out as it bakes. Each breast will need about 2 toothpicks.
4. Mix egg with 1/4 cup water, and a few dashes of paprika, salt and pepper.
5. Spread the seasoned bread crumbs in a flat fish and add 1/4 tsp. each of oregano, paprika, garlic powder, salt, pepper, and onion powder.
6. One by one, dip the rolled chicken breasts in the egg solution and then roll in the bread crumb mixture.
7. Grease a 9 x 13 x 2" baking pan. Lay chicken breasts in the pan and pour the melted butter over the chicken. Add any leftover bread crumbs and cheese on top of chicken.
8. Bake at 350* for 50-60 minutes (until brown). Serves about 8.

Another chicken breast recipe that will receive equally rave reviews is Italian Chicken Breasts. It is a simple barbeque recipe, great for big or small gatherings.

Italian Chicken Breasts

Marinate boneless skinless chicken breast halves in Italian salad dressing (or any one of the Soy Vay sauces can be used). Barbeque the breasts on the grill each side for ten minutes for a total of twenty minutes. Serve with a favorite barbeque sauce. Note: The longer the marination, the more tender and flavorful the chicken. Leftovers can be made into chicken fajitas or burritos the next day.

The copyright of the article Rolled Cheddar Chicken Recipe in Recipes is owned by Dianne Smith. Permission to republish Rolled Cheddar Chicken Recipe in print or online must be granted by the author in writing.

Best Ever Chicken Recipes

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