Mother Loaded Chicken

Mother Loaded Chicken Recipe

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Lynnda Cloutier


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

★★★★★ 1 vote


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

How to Make Mother Loaded Chicken


  • 1Cut pocket in each half chicken breast about 2 x 3". Don't cut through. Roll
    Jack cheese in oregano and insert in pockets. Chill.
  • 2In medium bowl, beat
    eggs, Parmesan cheese, salt, pepper and parsley. Roll stuffed breasts in
    flour and then in egg mixture.
  • 3Heat 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

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About Mother Loaded Chicken

Course/Dish: Chicken