Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, stuffed chicken snackers. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Stuffed Chicken Snackers is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Stuffed Chicken Snackers is something which I have loved my entire life. They are nice and they look fantastic.
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 begin with this recipe, we have to first prepare a few components. You can cook stuffed chicken snackers using 8 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Chicken Snackers:
- Get chicken breast or tenders
- Take swiss or cheddar cheese, Frozen
- Make ready egg
- Take splash of milk
- Make ready panko bread crumbs
- Make ready salt and pepper to taste
- Prepare flour for dredging ( season flour with your favorite seasonings )
- Take oil for frying
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 excess. Dip the floured chicken into the egg, then the bread crumbs, coating it evenly. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine.
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.
Dip the floured chicken into the egg, then the bread crumbs, coating it evenly. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine. Spoon the spinach mixture into each chicken breast evenly. 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!
So that’s going to wrap it up with this special food stuffed chicken snackers recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
