Sue Sue’s Cheese Stuffed Chicken Breasts
An old family recipe made healthier, these Cheese Stuffed Chicken Breasts are stuffed with cheddar cheese and coated in a simple gluten-free cheese cracker crust. Browned on the stovetop, then baked to perfection, this recipe takes just over 30 minutes, is packed with protein, and even the kids will love it!
Servings: 4 chicken breast
Ingredients
- 4 boneless skinless chicken breasts
- 12 rectangle slices sharp cheddar cheese or cheese of choice 3 slices in each chicken breast
- 2 eggs beaten
- 2 tbsp Avocado oil
- 3 cups cheese crackers crushed* (1 1/2-2 4 oz boxes) I use Simple Mills for gluten-free
- Pepper and garlic powder for seasoning the chicken
Instructions
- Preheat your oven to 375°F. Place a chicken breast between two sheets of plastic wrap or parchment paper on a cutting board.
- Use a meat mallet or to gently pound the chicken breast until it’s about ¼ inch thick. Season the pounded chicken breast with garlic powder and pepper.
- Add 3 slices of cheese on the middle of each chicken breast. Starting from one end, roll up #chickethe chicken breast tightly, ensuring the cheese stays inside.
- Secure the rolled chicken breast with toothpicks. Repeat the process with the remaining chicken breasts.
- In a shallow dish, beat the eggs together. Place the crushed cheese crackers in another shallow dish.
- Dip each rolled chicken breast into the beaten eggs, coating both sides. Next, coat the chicken breasts with the crushed cheese crackers, pressing gently to adhere.
- Heat oil in a skillet over medium-high heat. Once the oil is hot, add the rolled coated chicken breasts and cook for 3-4 minutes on each side, until the crust is golden brown.
- Transfer the browned chicken breasts to a baking dish and place them in the preheated oven.
- Bake for 25-30 minutes, or until the chicken is cooked through to 165F and the cheese is melted. Remove from the oven and let it rest for a few minutes before serving!
Notes
Expert Tips
- I used Simple Mills Farmhouse Cheddar crackers to make it a little healthier, but my grandmother's original recipe included Cheez-It crackers. Crush into crumbs for the coating.
- Because of the oil from the cheese, there will be extra liquid in the baking dish after cooking. Don’t worry! This is normal and adds a ton of flavor to the chicken.
- The tops of the chicken should be super crispy, but the bottoms will have a bit of moisture after cooking.
- If your chicken breasts are too thick, use a sharp knife to butterfly them down the center and then pound them with the meat mallet to make them even thinner.
- Use a meat thermometer inserted into the thickest part of the chicken. The internal temperature should be 165 degrees F when cooked.
Serving Tips
Serve with a side of green beans, a side salad, roasted corn, or one of your favorite side dishes.Storage Tips
Store any leftover cheese stuffed chicken breasts in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, stovetop, or air fryer to crisp up the coating and warm the chicken.Nutrition
Calories: 790kcal | Carbohydrates: 28g | Protein: 51g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 246mg | Sodium: 1057mg | Potassium: 648mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 994IU | Vitamin C: 1mg | Calcium: 687mg | Iron: 1mg