Walnut and Cheese Stuffed Chicken
☆☆☆☆☆ 0 votes0
4 largechicken breasts, boiled, boned and skinned
1 largeegg, beaten
3/4 cbread crumbs
·salt and white pepper to taste
·butter for frying
1 (8) ozpackage of cream cheese
1/2 cbutter, softened
1 Tbspfresh parsley, chopped
1/2 cwalnuts, chopped
2 cgrated, baby swiss cheese
2 ccooked wild rice
How to Make Walnut and Cheese Stuffed Chicken
- Preheat the oven to 350 degrees. Grease a casserole dish with butter.
Roll the boiled chicken breasts in flour, then egg, and then bread crumbs. Sprinkle with salt and white pepper. Sauté in butter until lightly browned.
- Meanwhile, mix cream cheese with butter, parsley and walnuts. Divide into 4 egg-shaped balls and roll in Swiss cheese to coat them.
- Put cooked rice in a casserole dish.
Wrap each chicken breast around a cheese ball and secure with a toothpick. Place seam side down on the rice.
- Bake for 15 to 30 minutes. During the last 3 minutes, top with remaining Swiss cheese. Serve hot.
NOTE: May be made ahead of time and frozen.