Jennifer J's Chili Cheese Chicken Breasts

This chicken has a crispy seasoned coating, and is stuffed

with a tangy, creamy mushroom filling.

Ingredients:

6 chicken breasts

Filling:
2 Tbsp margarine
1 onion, chopped
1 cup mushrooms, chopped
1/2 box light cream cheese
1/2 cup chili sauce

1 cup sharp cheddar, shredded
12 oz mozzarella, cut into thick strips

Coating:
1 1/3 cups white flour
2 tsp dried oregano
1 tsp each: dried thyme, paprika, and salt
1/2 tsp each: garlic powder and black pepper

1 1/2 cups crushed cornflake cereal or cornflake crumbs
2 Tbsp grated Parmesan cheese

1 cup buttermilk



Pound each chicken breast nice and flat. You don't want holes in them, but they should be thin enough to roll up easily.


To make the stuffing, saute the margarine (2 Tbsp), onion, and mushrooms until the onions are cooked (about 5 minutes). Add the cream cheese (1/2 block) and chili sauce (1/2 cup). Bring to a boil and remove from heat.

Lay out a pounded chicken breast and spread the filling on it with a spatula. Sprinkle with grated cheddar cheese. Lay a strip of mozzarella at one end, and loosely roll the breast up around the mozza.

Secure with a couple of toothpicks and set aside. If the chicken got pounded too thin and filling is oozing out, don't worry. The coating will hide all flaws. Fill and roll up all six breasts.

In a shallow dish wide enough to roll the chicken in, combine flour (1 1/3 cup), oregano (2 tsp), thyme (1 tsp), paprika (1 tsp), salt (1 tsp), garlic powder (1/2 tsp), and pepper (1/2 tsp). In a second shallow-wide dish, combind corn flake crumbs (1 1/2 cups) and Parmesan cheese (2 Tbsp). Pour the cup of buttermilk into a third dish.

The next stage is just too messy to take a picture. But the mess is definitely worth it.

Working one at a time, gently roll the stuffed chicken breast first in the buttermilk, then in the seasoned flour, in buttermilk again, and finally in the crumb-Parmesan mixture. Arrange chicken in a roasting pan, leaving some space between pieces.

Bake, uncovered at 450F for about 30 minutes. If you're using this coating with bone-in chicken pieces (rather than stuffed pounded breasts), cook for 40 minutes. Serve immediately.