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).
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