These are awesome to entertain with, because most people have never made them or heard of them before. You don’t often hear of a nacho cheese stuffed chicken breast. They even seem kind of fancy, even though they really aren’t. I always add a nice side salad, a pasta dish, a fresh steamed vegetable, and maybe some dinner rolls if we have company over. It gives you the full meal you need without a whole lot of work… or a lot of cash which is something that I really like… and everyone enjoys these so it’s a win-win.
Check out what they are saying about this recipe over at The Recipe Rebel:
“Seriously, these look like perfection. Nacho cheese in the middle? Come on!”
That’s pretty much what my husband said when I made these for him.
Ingredients
3 large chicken breasts, cut in half lengthwise
4 tablespoons Land O’ Lakes butter
6 slices of Kraft cheese (about 1″ by 3″ in size)
1 cup Gold Medal flour
½ cup Panko breadcrumbs
½ cup shredded parmesan cheese
½ teaspoon salt
1 teaspoon seasoning salt (I use Lawry’s)
2 teaspoons chili powder
½ teaspoon cumin
1 teaspoon garlic powder
2 cups milk
Instructions
Preheat oven to 425 degrees F. Place butter on a large baking sheet lined with tin foil and place in the oven to melt (once the butter is melted, remove it from the oven so it doesn’t burn!).
Create a slit in each piece of chicken and add the cheese. Secure chicken around cheese with toothpicks.
Combine flour, bread crumbs, Parmesan, salt, seasoning salt, chili powder, cumin, and garlic powder in a large square container. Pour milk into another.
Coat chicken in flour mixture, then dunk in the milk and coat once more in the flour mixture.
Take your baking sheet out of the oven once the butter has melted and place your chicken on it, leaving a space between each strip. Bake 10 minutes, flip gently with a pair of tongs, and bake another 10-12 minutes.
Be sure to check to make sure your chicken is cooked, as the thickness can greatly affect baking time. You want it to be done but not overdone and dry.
Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately.
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Quick Tip: Secure your chicken with toothpicks after putting the cheese in the middle.
Thanks again to The Recipe Rebel for this incredible recipe.
