Cream Cheese Stuffed Crunchy Chicken
2 boneless, skinless chicken breasts
4 ounces softened cream cheese
1 tablespoon of chopped parsley
1 tablespoon of onion, minced
1/2 teaspoon garlic salt
1/8 teaspoon pepper
2 teaspoons of lemon juice
1/2 cup flour
1 egg, beaten
1 cup corn flake crumbs
Pre-heat oven to 350. Place chicken breasts between sheets of saran wrap. Flatten to around 1/4 inch thick. Cut a pocket in the chicken breast, horizontally. The easiest way to do this is to lay the chicken on a flat surface, with one hand flat on top. Take the knife and cut into the chicken breasts, horizontally between your hand and flat surface. Do not cut all the way through to the other side, there must be a “pocket” to stuff your filling in to.
In a bowl, beat cream cheese, parsley, onion, garlic salt and pepper and lemon juice until blended. Spoon ½ of the cream cheese mixture into the pocket of each piece of chicken.
Put flour, eggs, and cornflakes on 3 separate plates. Coat stuffed chicken with flour, dip in egg mixture, then corn flakes. Drizzle some olive oil in a large skillet. Cook over medium heat, browning on both sides, about 2 minutes per side. Place chicken in a baking dish and bake for 15 minutes or until chicken is cooked through.
Recipe from Tennille