Monterey Jack Stuffed Chicken Oamc
Elevate your weeknight dinner with Monterey Jack Stuffed Chicken, a flavorful twist on classic comfort food that's perfect for busy households or freezer meal prep (OAMC). Succulent chicken breasts are filled with gooey Monterey Jack cheese, creating a luscious, melty center, then coated in a seasoned breadcrumb crust infused with garlic and smoked paprika for a crispy, golden finish. This easy yet impressive dish bakes to perfection in under 30 minutes and can be made ahead and frozen for ultimate convenience. Pair it with roasted vegetables, a crisp salad, or creamy mashed potatoes for a satisfying meal that hits all the right notes. Whether served fresh or cooked from frozen, this recipe guarantees a crowd-pleasing dinner with minimal fuss!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 slices Monterey Jack cheese
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs (plain or seasoned)
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil or melted butter
- as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Place one chicken breast on a cutting board and, using a sharp knife, carefully cut a pocket lengthwise into the thickest part of the chicken without cutting through. Repeat with the remaining chicken breasts.
Insert one slice of Monterey Jack cheese into the pocket of each chicken breast. Press gently to seal the edges as much as possible. For extra security, you can use toothpicks to close the opening.
Set up a breading station: Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs with the milk. In a third bowl, combine the breadcrumbs, garlic powder, smoked paprika, salt, and black pepper.
Dredge each stuffed chicken breast in the flour, shaking off any excess. Dip it into the egg mixture, ensuring it's well-coated. Finally, coat it with the breadcrumb mixture, pressing the breadcrumbs onto the chicken to help them adhere.
Place the breaded chicken breasts on the prepared baking sheet. Drizzle or brush the tops lightly with olive oil or melted butter to help with browning.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the breadcrumbs are golden brown.
Allow the chicken to rest for 5 minutes before serving. Remove any toothpicks if used.
Serve hot and enjoy! This dish pairs well with a fresh salad, roasted vegetables, or mashed potatoes.
For freezer meal preparation (OAMC): After breading the chicken, place the uncooked breasts on a parchment-lined baking sheet and freeze for 1-2 hours until firm. Transfer them to a freezer-safe bag or container, separating layers with parchment paper. Label and freeze for up to 3 months. To cook from frozen, bake at 375°F for 35-40 minutes, or until cooked through.
Nutrition Facts
Calories |
2626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 4554 mg | 198% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 6.2 g | ||
| Protein | 272.4 g | 545% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 945 mg | 73% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2311 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
