Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, stuffed chicken snackers. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
If using chicken breast, slice in strips about the size of a chicken tender. Pound chicken until flat and thin. Chicken breasts stuffed with a mixture of sausage, mushrooms, onion, garlic and blue cheese dressing; coated with Creole seasoning, seared and baked. These are great with sweet cornbread and your favorite style of rice!
Stuffed Chicken Snackers is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Stuffed Chicken Snackers is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have stuffed chicken snackers using 8 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Chicken Snackers:
- Take chicken breast or tenders
- Get swiss or cheddar cheese, Frozen
- Make ready egg
- Prepare splash of milk
- Prepare panko bread crumbs
- Get salt and pepper to taste
- Take flour for dredging ( season flour with your favorite seasonings )
- Prepare oil for frying
Press the edges of the chicken together to seal the pocket. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. Dip the floured chicken into the egg, then the bread crumbs, coating it evenly. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine.
Instructions to make Stuffed Chicken Snackers:
- Heat oil to 350 in deep fryer or deep pot.
- If using chicken breast, slice in strips about the size of a chicken tender.
- Cover chicken between 2 pieces of plastic wrap to keep from making a mess.
- Pound chicken until flat and thin. It will spread out some.
- Cut the block cheese into strips and make sure it does not hang out of ends of chicken. if using it, but shredded will work. I just like the block better. Tuck ends over cheese.
- Season chicken with salt and pepper on both sides.
- Place a strip of frozen strips of cheese in center of chicken, roll length side to cover cheese and secure ends and sides with tooth picks. I use tooth picks to seal ends also to keep cheese from coming out.
- Mix milk and egg to make a egg wash.
- Dredge rolls in flour, then dip each roll into egg wash.
- Dip rolls back into flour then egg wash again and then roll in panko bread crumbs to coat well on all sides and ends.
- Fry in batches until golden brown. Drain on paper towels and sprinkle with salt fresh out of oil if desired. Remove toothpicks after frying.
- If you pound your chicken real thin but no holes in it, it will cook all the way through, by freezing cheese it will take longer to melt and it should melt about the time the chicken is cooked.
- Serve with dip or side dishes. Can use Italian or plain breadcrumbs. I like panko for the crunch. Can also bake these too.
Dip the floured chicken into the egg, then the bread crumbs, coating it evenly. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine. Spoon the spinach mixture into each chicken breast evenly. Spinach and Feta Stuffed Chicken My chicken bundles are simple, clean and comforting. Serve them with wild rice and green beans for one of our favorite meals. —Jim Knepper, Mount Holly Springs, Pennsylvania Welcome to our stuffed chicken coop!
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