Whats the best tasting cheese to stuff a chicken breast with?!
Whats the best tasting cheese to stuff a chicken breast with?
Also, how do i keep the cheese stuffed inside? would I use toothpicks to keep the chicken closed?
Answers:
I use cheddar and throw mushrooms in there too. Then I either secure it clo0sed with toothpicks or tie it with string. Dip in milk and roll in seasoned bread crumbs. Bake @ 375 for about 25 minutes. Then if there was any leftover cheese from when I stuffed the chicken (that would normally be thrown out because it's full of salmonella) I throw it on top and bake until the cheese is bubbly and a little bit crisp on the edges (another 10-15 minutes).
chedder and montery jack cheese
Bleu Cheese.
provolone or swiss. and yes use toothpicks to keep the cheese in. yummeh =D
Vermont white super sharp cheddar cheese is the best as far as I am concerned. I use butchers string to hold it in place.
CHEESE-STUFFED CHICKEN BREASTS
2/3 c. ricotta cheese
1/2 c. shredded Mozzarella cheese
1/2 c. shredded Provolone cheese
1/4 c. grated Parmesan cheese
1/4 c. snipped parsley
2 tbsp. fine dry bread crumbs
3 whole chicken breasts, about 3 lb.
2 tbsp. butter, melted
In a medium bowl combine ricotta, Mozzarella, Provolone, Parmesan, parsley and crumbs. Rinse and pat chicken breasts dry. Bone breasts without removing skin; halve breasts carefully. Separate skin from flesh of each breast, leaving one side attached. Spoon cheese mixture between skin and flesh of each breast. Tuck skin edges under the breast; secure with wooden picks. Place breasts, skin side up, in a shallow baking dish; brush with melted butter. Bake, uncovered, at 350 degrees for 40-45 minutes, basting occasionally with juices. Makes 6 servings.
That depends on if there are other things you will add to the cheese inside the chicken breast.
Cheddar and Monterrey jack are good, so is feta and mozza
You can just cut a slit and create a pocket to slide the cheese inside, I like goat cheese, mozzarella and feta (not together), you can thread a toothpick along the opening to help keep it from oozing out as it melts. Another option is to pound it thin, season the chicken and layer your cheese and roll, then use toothpicks to secure, or lay it seam side down in your baking dish. Try some fresh spinach leaves and chopped garlic with the feta, diced tomatoes and fresh basil with the mozzarella or a slice of ham and herbs with the goat cheese.
I, personally like comte and some prosciutto, and no, you don't need to use toothpicks.