What you need:
4-6 boneless, skinless chicken breasts
4 ounces softened cream cheese
4 ounces softened cream cheese
1 tablespoon of chopped parsley
1 tablespoon of onion, minced
2 teaspoons of lemon juice
1/4 cup flour
1/4 cup flour
1/2 teapoon garlic salt
1/8 teaspoon pepper
1 egg, beaten
1/2 cup corn flake crumbs
Pre-heat oven to 350. Place chicken breasts between sheets of wax paper. Use a rolling pin, flatten to around 1/4 inch thick.In a bowl, beat cream cheese, parsley, onion, garlic salt and pepper and lemon juice until blended. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken. Roll chicken. Coat rolls with flour, dip in egg mixture, then roll in corn flakes. Drizzle some olive oil in a large skillet. Cook over medium heat. Make sure to brown on all sides. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.
1 egg, beaten
1/2 cup corn flake crumbs
Pre-heat oven to 350. Place chicken breasts between sheets of wax paper. Use a rolling pin, flatten to around 1/4 inch thick.In a bowl, beat cream cheese, parsley, onion, garlic salt and pepper and lemon juice until blended. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken. Roll chicken. Coat rolls with flour, dip in egg mixture, then roll in corn flakes. Drizzle some olive oil in a large skillet. Cook over medium heat. Make sure to brown on all sides. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.
I love reading all your posts - I like all yours the best of anyones. Thanks for sharing.
ReplyDeleteAww! Thank you!! :D
ReplyDeletei cooked it tonight and it was delicious and i already had most of the ingredients so it posted me like less than 13 bucks :-)
ReplyDeleteThis is great... I made it and the family just LOVED IT!!! :-)
ReplyDeleteMeow, this is yummy
ReplyDeleteI had all ingredients...sort of...so I made it tonight; YUMMY!!!!!!! Did not have 'fresh' anything, so I used 1/2 t. of each spice {substituting lemon pepper for the fresh lemon juice, & adding a dash more pepper}. Also, instead of bread crumbs, I used crushed potato chips {Lay's Wavy}, because I had just a little bit on hand; really liked the way they tasted on it!! This was so simple & so quick to make; will definitely be doing so again!! 8-)
ReplyDeleteI made this tonight and it was just okay. The filling didn't stay in the chicken and all my corn flakes came off the minute I cut into the chicken. I might try this again as the cream cheese filling is pretty good.
ReplyDeleteThis is similar to a recipe I make - however instead of making the stuffing from scratch, I just use a couple of spoonfuls from a container of Philadelphia Chive and Onion Cream Cheese. It's wonderfully quick! I've never had it with the coating, will be trying that tonight! My recipe wraps 2 pieces of bacon around the chicken and bakes the whole thing until done at 350. 30 mins-ish? I'm not sure on the time - I just keep an eye on it until it's done.
ReplyDeleteAll I can say is YUM!
ReplyDeleteVery good, added some fresh spinach inside too :)
ReplyDeleteHow do you roll chicken? Just like fold it up?
ReplyDeleteRoll like you would roll a tortilla. Too tight and the filling comes out, too loose and it's sloppy and will fall apart. Just fold a little bit of the edge to get it started and continue to roll it onto itself to make a cylinder.
DeleteHas anyone tried baking this instead of frying?
ReplyDeleteThe recipe is for baking not frying...
DeleteThe recipe actually does say to fry it first to brown it and then bake it. Frying is to brown it so you could skip that part and bake it, coating just won't be as brown.
DeleteI made this for dinner last night and it was delicious! I will definitely make this again and again :) thank you for sharing.
ReplyDeleteCan this be put together the night before?
ReplyDeleteYou could probably stuff the chicken the night before but I wouldn't put the cornflake crust on until right before you cook it.
DeleteIf you prep ahead of time just put in a sealed container or bag after it's rolled up. Will have to put the crispy coating on when you are ready to bake or it will get soggy.
DeleteVery nice served with spicy rice. Quite healthy too!
ReplyDeletegoing to make it tonighy....looks yummy.....
ReplyDeleteI made this (smaller) 2 breasts, used lite cream cheese once, and artichoke, spinach cream cheese once. panko flakes, cuz the only cereal I have around the house is cheerio's, not the same. Turned out great.
ReplyDeleteCould we use water instead of egg? We have egg allergies in the house and can't dip in eggs. Or do we just skip the egg and go straight from flour to corn flakes.
ReplyDeleteYou'll need some moisture to make the coating stick. I often substitute plain yogurt in this situation, which works great!
DeleteMilk could be an alternate to help the coating stick...or try the above comment & try bacon : )
DeleteYou can also use butter. The fat makes the breading crisp quite nicely!
DeleteWe're visiting in FL and this sounds like something everyone would like. Have to get some ingredients from husband's Aunt, but know they'll like a break in the kitchen. Maybe...tonight!! Thanks.
ReplyDeleteI am gonna try to make this anybody know anything to add too it to make it better
ReplyDeletei tried this but added chopped pineapple to the cream cheese mixture....was delish!
DeleteHow do you keep rolls together? A toothpick? Is this a dumb question? Making this tonight...
ReplyDeleteI made this 2night 4 our family & my husband said our kids wouldn't eat it bc of the cream cheese mixture.....well, they gobbled it up & asked 4 seconds. We all LOVED it.
ReplyDeleteI made this 4 dinner 2night & my husband said that our boys wouldn't eat bc of the sour cream mixture.....they All asked 4 seconds.
ReplyDeleteI'm making this right now, very excited to see how it turns out. I also did just two chicken breasts and I used toothpicks to keep them together. I also added some chopped bacon to the cream cheese mixture. Hopefully it turns out.
ReplyDeleteSo I made this for dinner, and my husband loved it. I, on the other hand, thought it tasted like tuna once all together. Weird, huh???
ReplyDeleteI dont understand, you cook it and then bake it?
ReplyDeleteThe time on the stovetop browns it. The time in the oven cooks it thru.
DeleteHope to make this tonight or tomorrow... only I'm insulin resistant so considering using parmesan instead of flour/cereal. (Ive done this for chicken nuggets) Any other yummy suggestions?
ReplyDeleteThis sounds great but I wouldn't call it healthy.
ReplyDeleteEasy to make and browns up so nicely in the pan before placing it in the baking dish. I think all my men will enjoy this meal tonight. My husband is easy to please but my little men can be skeptical. I just rolled my chicken up and didn't need a toothpick to secure. Hopefully all of the filling will stay inside. Looking forward to a nice family dinner~
ReplyDeleteDo you put the cream cheese inside the chicken or just on the top?
ReplyDeleteI messed up the first time I made this but ended up with something we liked better! I cut the chicken into strips and coated it with the cream cheese instead, then followed the recipe but used bread crumbs since we didn't have corn flakes. I had to double the recipe since there was more surface area to cover, but the cream cheese ended up being much more subtle and the kids loved having chicken fingers for dinner :)
ReplyDeleteI made this last night and it was great and easy. the chicken breasts were really big and when i beat them out I thought they were too big to roll so i cut each in half and only used two breasts total. I also added a little mustard, hot sauce, and ranch powder to the cream cheese and seasoned the corn flake crumbs w some dried herbs. leftovers heated up fine too. :)
ReplyDeleteSo yummy. Made it once last week and will be making it again tonight. With the cream cheese filling when rolled up with the chicken I used toothpicks to hold it all together. MMMMM, I am drooling all ready.
ReplyDelete