1. Use a sharp knife to cup a pocket in the side of each chicken breast half. Stuff each pocket with about 1/4 cup of the cheese. Secure openings with wooden toothpicks, if needed.
2. Stir together flour, garlic salt, and pepper in a shallow dish. Place eggs in another shallow dish; place bread crumbs in a third shallow dish. Dip stuffed chicken breasts in flour mixture to coat. Dip in eggs; dip in bread crumbs to coat well.
3. Heat oil in a large ovenproof skillet over medium heat. Add chicken; cook for 4 to 6 minutes or until browned, turning once.
4. Transfer skillet to a 375*F oven; bake uncovered, for 12 to 15 minutes or until chicken is tender and no longer pink.
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|Serving Size: 1 Serving (1058g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 255 (18%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 675.2mg||208 %|
|Sodium 1157.1mg||40 %|
|Potassium 2569.8mg||68 %|
|Total Carbohydrate 42.8g||13 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 40.5g|
|Protein 236.2g||337 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1436
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