Print Friendly, PDF & Email

Recipe Source: /

Prep/Cooking Time: Bake: 12 minutes, Prep: 25 minutes


4 large skinless, boneless chicken breast halves (about 1 1/3 pounds)
1 cup shredded smoked Rofumo cheese or smoked Gouda, Edam or cheddar cheese (4 ounces)
1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 eggs, slightly beaten
3/4 cup fine dry bread crumbs
1 tablespoon peanut oil or other cooking oil


Using a sharp knife, cut a pocket in the side of each chicken breast half. Stuff each pocket with about 1/4 cup of cheese. Secure openings with wooden toothpicks, if needed.

In a shallow dish, stir together flour, salt and pepper. Place eggs in another shallow dish, and place bread crumbs in a third shallow dish. Coat stuffed chicken breasts in flour mixture. Dip floured chicken in beaten eggs, then coat well with bread crumbs.

In a large, ovenproof skillet, heat oil over medium heat. Cook chicken 2 to 3 minutes per side or till browned.

Transfer skillet to a 375 degree F oven and bake, uncovered, 12 to 15 minutes or till chicken no longer is pink.

Makes 4 servings.