Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Cheese-Stuffed Chicken Breasts With Avocado
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- #71990
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
8 chicken breast halves, skinless and boneless
1/2 teaspoon seasoned salt
1/2 cup butter, at room temperature
1/2 teaspoon dried leaf oregano, crushed
1/2 teaspoon chopped fresh parsley
4 ounces Havarti or Monterrey Jack cheese, cut into 8 slices
1/2 cup seasoned bread crumbs
1/2 cup dry white wine
avocado slices
tomato wedges
directions
Preheat oven to 375 degrees F. Wash chicken breasts; pat them dry with white paper towels.
Place chicken breast pieces between sheets of plastic wrap. Pound with the flat side of a meat mallet until thin and about doubled in size. Sprinkle seasoned salt over chicken.
In a small bowl, combine butter, oregano and parsley. Spread half of the butter mixture over one side of the chicken breasts. Top each breast with a slice of cheese.
Roll up each chicken breast tightly, tucking in ends to make each stuffed breast approximately the same length as the other. Place in a shallow 1-1/2 quart casserole.
In a small saucepan, melt remaining butter mixture and brush over chicken. Sprinkle with bread crumbs. Add wine to casserole dish.
Bake, uncovered, 30 to 40 minutes or until tender and browned. Be careful not to overcook. Garnish with avocado slices and tomato wedges.
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nutrition data
438 calories, 25 grams fat, 8 grams carbohydrates, 42 grams protein per serving. This recipe is low in carbs.
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reviews & comments
September 19, 2014
Instead of pounding the chicken I just cut pockets in it and combined the butter with the cheese that I cut into cubes instead of slices. Used toothpicks to hold it shut and then proceeded with the rest of the recipe. Great recipe!