Right now, bosoms are loaded down with an exquisite cream cheddar filling, breaded with a genuine entire bagel, and a liberal scramble of everything bagel flavoring!
This mushy breaded chicken makes for an extraordinary supper presented with a serving of mixed greens and a few veggies!
This one is an overly gooey chicken bosom! As opposed to rolling the chicken as you would in chicken cordon bleu, I want to butterfly the chicken like in these spinach stuffed chicken bosoms.
Remaining cream cheddar chicken can be daintily cut and beaten onto a heap of greens for a sound lunch. Or on the other hand fold some into a toasted Kaiser move for a heartier feast.
- 4 boneless chicken breasts 5 oz each
- 6 tablespoons spreadable herb and garlic cream cheese
- 1/2 teaspoon garlic powder
- 1 oz parmesan cheese
- 2 oz sharp cheddar cheese
- 1 plain bagel or 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 3 tablespoons everything seasoning divided
- 1/4 cup flour
- 1 egg beaten
- Preheat oven to 375°F. Line a baking pan with parchment paper.
- Break the bagel into small pieces and place in a blender or food processor. Pulse to create crumbs (don't make them too fine).
- Combine the breadcrumbs with 2 tablespoons everything seasoning and olive oil. Mix well to combine. In a small bowl, combine cream cheese, garlic powder, parmesan cheese, and cheddar cheese.
- Cut each chicken breast lengthwise (so it opens like a book) but don't cut all the way through. Fill each breast with the cream cheese mixture. Season with salt & pepper.
- Mix beaten egg with 1 tablespoon of water. Dredge each chicken breast in the flour and dip into the beaten egg. Roll in the bagel crumbs and place on a baking sheet.
- Sprinkle with remaining everything seasoning.
- Bake on prepared pan for 35-40 minutes or until chicken reaches 165°F. Rest 5 minutes before serving.
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