Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
Cheese Filling:
- 4 oz cream cheese, softened
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 2 tablespoons chopped fresh chives
Coating:
- 1 cup bread crumbs
- 2 tablespoons olive oil (for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
- Prepare Chicken Pockets: Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through, so the filling stays inside.
- Make Cheese Mixture: In a mixing bowl, combine the softened cream cheese, grated Parmesan, garlic powder, dried Italian herbs, and chopped chives. Mix thoroughly until smooth and well blended.
- Stuff the Chicken: Spoon a generous amount of the cheese mixture into each chicken pocket. Press the edges gently to seal the filling inside.
- Coat with Breadcrumbs: Place bread crumbs in a shallow bowl. Dip each stuffed chicken breast into the breadcrumbs, coating evenly on all sides.
- Arrange and Drizzle: Place the coated chicken bombs on the prepared baking sheet. Drizzle olive oil over each to help achieve a crispy exterior during baking.
- Bake: Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Rest and Serve: Let the chicken bombs rest for a few minutes after baking to allow the juices to redistribute, then serve warm.
Notes
- Ensure not to cut the chicken all the way through to keep the filling secure inside.
- Use fresh Parmesan cheese for the best flavor and texture.
- Feel free to add your favorite herbs like basil or oregano to customize the filling.
- To make it gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Check the internal temperature of chicken with a meat thermometer for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
