Tuesday, November 11, 2008

Cream Cheese Chicken

3 boneless, skinless chicken breasts
8 oz. cream cheese
2 eggs, beaten
club crackers, crushed
Italian Seasoning
Take your chicken breasts and slice in half down the side. (Kind of like your butterflying it, but cut all the way through; this will give you six chicken breasts) Then thin your chicken with a meat mallet or rolling pin. Cut half inch slices of your cream cheese. Roll up a half inch slice of cream cheese in your chicken. Dip rolled-up chicken in flour, then eggs, then in crackers. Place in baking dish. When you have done this to all of your chicken breasts, sprinkle with seasonings and then drizzle melted butter over top. Bake at 350* for one hour- one and a half hours.
Tip: to make this a lower fat meal, I did reduced fat crackers and reduced fat cream cheese and did margarine instead of butter. I thought it tasted just as good!

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