Cheese Rolled Chicken Parmesan

 Cheese Filling:

4-6 oz hard block cheese-shredded

15 oz low moisture ricotta cheese

8 oz low-fat or fat free cottage cheese

8 oz block very soft cream cheese

2 large eggs (or 2 egg whites and 1 whole egg) beaten well

1 tspn minced garlic, 1/2 medium well chopped onion and 1 sweet pepper - sauteed until tender and well blended. *Do not add garlic to sautee pan until last minute or two to avoid scalding*

1.) Blend all cheeses until well mixed then slowly add eggs until cheese is smooth

2.) add garlic,pepper and onions to cheese mix until well blended then add any seasoning

**season to your own tastes but be very sparing with salt.**

3.) Spread 1 Tbs of cheese mix to a thinly cut chicken breast or thigh fillet then roll the chicken fillet with the cheese mix inside. 

4.) Place cheese rolled chicken open side down into a 8x8 baking pan lined with aluminum foil, sprayed with cooking spray. Place chicken rolls closely together to prevent them from opening up.

5.) Cover chicken rolls with 1 quart veggie or pasta sauce (spaghetti sauce , salsa or marinara work well too). 

6.) Bake UNCOVERED in pre-heated 375 degree oven for 45 minutes.

7.) Spread 1-2 cups of shredded Mozzarella and Parmesan cheese on top and return to oven for 15 minutes or until shredded cheese is bubbly and browned to your personal preferences.

8.) IMPORTANT * ALLOW DISH TO SIT OUT OF OVEN for 5-10 minutes BEFORE CUTTING OR SCOOPING INTO FOR SERVING


Comments

Post a Comment

Popular posts from this blog

Easy 5 Bean Chili

  5 Bean Easy Chili 1 medium onion diced small 1 medium bell pepper ( I prefer red or orange for color) 1 small hot pepper (I prefer red hot chili peppers) seeds removed 2 lbs ground meat (I prefer turkey)   15.5 ounce cans-1 each: Cannellini OR Navy; Dark Red Kidney; Seasoned Black Beans; Small Red; Pinto   1 Tablespoon EACH: Himalayan OR Kosher Salt; Smoked Paprika; Garlic Powder; Chili Powder, Black Pepper   Cooking Directions 1.)   Sautee all spices, diced onions, diced bell and hot peppers with either 1 Tbs butter OR 1 Tbs olive oil until peppers and onions are tender but not mushy. 2.)   Add ground meat and cook on medium heat until no longer pink and slightly browned, scraping bottom and sides 2-3 times so spices do not burn to bottom of pan and to create a slight caramelization. 3.)   Add ALL cans of beans (unrinsed) and 2 ½ cans of water to pot with meat, spices, onions and peppers. 4.)   Let come to a roll...
Read more

Panera-Style Bread Bowls // Restless Chipotle

  Ingredients 1 packet active dry yeast, ¼ ounce or 2-¼ teaspoons 3 cups warm water, (100F - 105F) 0.7 ounces Good Seasons Italian dressing mix, or 2 teaspoons salt 1 tablespoons sugar 6 cups bread flour, you may need up to a cup more Instructions 1.Add yeast and water to the bowl of your mixer (if kneading by machine) or a large bowl (if kneading by hand ) 2.Stir it up to blend with the paddle attachment in place. 3.Add sugar, and 1 cup flour to the yeast mixture and mix. 4.Add dressing mix and 2 more cups of flour. 5.Beat well. 6.Add the flour 1 cup at a time until the dough is soft and sticky. 7.Remove the paddle attachment and add the kneading hook. 8.Knead for 5 minutes by machine or about 8 minutes by hand. 9.Oil a large bowl. Add the dough to the bowl, oil the top, cover with a tea towel. 10.Let rise until doubled - about 30 minutes. 11.Deflate the dough and divide it into 6 equal portions. 12.Shape each into a round ball and place on a baking sheet covered with silpat or p...
Read more