New FAVORITE Way of Cooking Chicken! Stuffed Chicken Recipe with Easy Homemade Caesar Salad

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded cheddar

Part-skim mozzarella has less fat while shredded cheddar is often less expensive

Slice the bell pepper thickly, including the seeds, and set aside.

Roughly chop the spring onion and set aside.

Slice the garlic cloves and set aside.

Thinly slice the smoked dried beef and set aside.

Thinly slice the turkey cheddar cheese and dice it, then set aside.

Add 4 heaping tablespoons of cream cheese to the filling mixture.

Add dried oregano to the filling mixture and mix roughly to combine without losing the shape of the vegetables.

Prepare the chicken breasts by removing any extra parts and opening them like a book.

Season the inside of the chicken breasts with salt, black pepper, and oregano.

Stuff the chicken breasts with the filling mixture and close them up, pressing to seal.

Prepare three stations for breading: one with flour mixed with salt and black pepper, one with beaten eggs and cream, and one with dried kadaif.

Coat each stuffed chicken breast first in the flour, then dip in the egg mixture, and finally coat with the dried kadaif.

Heat olive oil in a pan and briefly fry each stuffed chicken breast until they get a light brown color on the outside.

Transfer the browned chicken breasts to an oven preheated to 200 degrees Celsius.

Bake the chicken on the top shelf for the first 15 minutes, then move to the bottom shelf for the last 15 minutes to ensure the cheese melts and the chicken cooks through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens