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Kittencal's Cream Cheese Stuffed Chicken Breast

Created by KittenCal on December 12, 2011

8 large boneless skinless chicken breasts (do not use the frozen seasoned, they are injected with water and do not flatten well)
1/2 cup melted butter, slightly cooled (might need more)
1 1/2 cups dry breadcrumbs
2 teaspoons dried parsley flakes
1/4 cup freshly grated Parmesan cheese
3 to 4 teaspoons garlic powder
1/2 teaspoon fresh ground black pepper, or to taste
1/2 teaspoon seasoning salt (optional)

Filling:
1 (8 ounce) package cream cheese, softened
1 cup finely shredded mozzarella cheese another 1/4 cup won’t hurt)
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)
1 large garlic clove, minced
1/2 teaspoon seasoning salt (or to taste)
1/2 teaspoon fresh ground black pepper

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).