Cheesy Stuffed Chicken Breasts

I have stuffed chicken breasts for many years with a bread stuffing. Today there was a little change to the menu. Instead of bread, I used a blend of different cheese.

Ingredients:

1/2 Cup Cream Cheese

1/2 Cup Mozzarella Cheese

1/3 Cup Parmesan Cheese

1/2 tsp Dried Basil

1/4 tsp Dried Oregano

1/4 tsp McCormick Roasted Garlic and Bell Pepper Seasoning

6 Medium sized Chicken Breasts

Toothpicks

4 Large Eggs

Seasoned Bread Crumbs

Preheat oven to 350 degrees.

In a medium sized bowl, mix together cream cheese, Mozzarella cheese, Parmesan cheese, basil, oregano and McCormick seasoning. The best way that I found was to use your hands. This allows to you optimally blend all the ingredients together. Separate the cheese into 6 portions. Slice chicken breasts through the middle going about 3/4 of the way through the breast. Place the portions of cheese into the chicken breasts.

Firmly close the breast and create a seal. Using the toothpicks, pierce the breast diagonally to keep it closed. This will prevent the cheese from complete running out of the chicken breast.

Beat the four eggs well. Dip the chicken into the eggs, then dip the chicken into the seasoned bread crumbs. Place the breasts into a greased pan (butter, margarine or shortening will do). Be sure to leave the toothpicks in the chicken. Bake the chicken at 350 degrees for 30 to 40 minutes.

Allow the chicken to set for about five minutes, then remove the toothpicks. This is a wonderful entree to compliment with a risotto and a vegetable of your choice.