Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, stuffed chicken snackers. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Stuffed Chicken Snackers is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Stuffed Chicken Snackers is something which I’ve loved my whole life.
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!
To get started with this recipe, we have to prepare a few ingredients. You can cook stuffed chicken snackers using 8 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Chicken Snackers:
- Get 1 packages chicken breast or tenders
- Prepare 1 swiss or cheddar cheese, Frozen
- Make ready 1 egg
- Get 1 splash of milk
- Prepare 1 panko bread crumbs
- Prepare 1 salt and pepper to taste
- Prepare 1 flour for dredging ( season flour with your favorite seasonings )
- Prepare 1 oil for frying
Cut a pocket into each chicken breast. Stuff the pockets evenly with the mozzarella cheese. 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.
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.
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. 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! If you need stuffed chickens and stuffed roosters then this is the place to be.
So that’s going to wrap it up with this exceptional food stuffed chicken snackers recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
