Mother Loaded Chicken Recipe

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Mother Loaded Chicken

Lynnda Cloutier


Here's another easy one from my old recipes file.

pinch tips: How to Quarter a Chicken




2 whole chicken breasts, skinned, boned and halved
4 pieces jack jalapeno cheese (2 x 1/2")
1/2 t. oregano
2 eggs
1 tbsp. grated parmesan cheese
1/4 t. salt
1/4 t. pepper
1 tbsp. minced fresh parsley
1/4 cup oil or 2 tbsp. oil and 2 tbsp. butter
1 lemon, cut in wedges

Directions Step-By-Step

Cut pocket in each half chicken breast about 2 x 3". Don't cut through. Roll
Jack cheese in oregano and insert in pockets. Chill.
In medium bowl, beat
eggs, Parmesan cheese, salt, pepper and parsley. Roll stuffed breasts in
flour and then in egg mixture.
Heat oil and sauté breasts until crisp and
brown. You may do this early in the day before baking. Arrange in baking
dish. Bake at 375 for 8 to 10 minutes. Serve garnished with lemon wedges.
Serves 4
Source: My Old Recipes

About this Recipe

Course/Dish: Chicken