Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 oz each; 170-225 g)
  • 1 cup Monterey Jack cheese, shredded (about 100 g)
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
  • 1 clove garlic, minced
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 1/2 cup breadcrumbs (about 50 g)
  • 1/4 cup grated Parmesan cheese (about 25 g)
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano

Instructions:

  1. Use a meat mallet to flatten chicken breasts to even thickness (about 1/2 inch).
  2. In a mixing bowl, combine Monterey Jack cheese, parsley, garlic, onion powder, salt, and pepper.
  3. Divide the cheese mixture among the flattened chicken breasts, roll, and secure with toothpicks or kitchen twine.
  4. In a separate bowl, mix breadcrumbs, Parmesan, paprika, and oregano.
  5. Dip each stuffed chicken breast into the breadcrumb mixture
  6. Heat olive oil in a skillet over medium-high heat, sear each stuffed chicken breast for 3-4 minutes on each side until golden brown.
  7. If needed, transfer seared chicken to a baking dish and finish cooking in a preheated oven at 375°F (190°C) for 10–12 minutes, or until internal temperature reaches 165°F (74°C).
  8. Remove from heat and let the chicken rest for 5 minutes before serving.