"I have served these to guests on many occasions and always receive rave reviews! Plan ahead the rolled breasts need to be refrigerated for a minimum of 3 hours or up to 24 hours before breading, this will allow for easier handling while breading and firm up the cream cheese mixture"

Original is 8 servings

Metric US

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Step by Step Method

Step 1

Pound the chicken flat between two pieces of waxed paper or plastic wrap.

Step 2

In a bowl combine all filling ingredients until very well combined.

Step 3

Spread the filling mixture onto each of the chicken breasts; starting at the short end roll up each breast, don’t worry about covering the whole breast with the filling (if desired you may secure each breast with a long toothpick but it is not necessary as after the breasts are chilled they will hold together).

Step 4

Place the breasts on a large plate or platter; cover with plastic wrap and refrigerate for minimum 3 hours or up to 24 hours (the longer the better).

Step 5

Place the melted butter in bowl.

Step 6

In a shallow bowl combine the breadcrumbs with dried parsley, Parmesan cheese, garlic powder, black pepper and seasoned salt.

Step 7

Gently coat each rolled breast firstly into melted butter then coat in the breadcrumb mixture. Place the coated breasts into a 13 x 9-inch baking dish spacing slightly apart.

Step 8

Preheat oven to 375 degrees F (set oven rack to bottom position). Bake for about 35-40 minutes (some of the cream cheese mixture might spill out while cooking, just scoop it onto the plate when serving).