Cheese
Stuffed
Chicken
Breasts
with
Avocado
-
serves
6
8
chicken
breast
halves,
skinless
and
boneless
1/2
tsp
seasoned
salt
1/2
cup
butter
at
room
temperature
1/2
tsp
dried
leaf
oregano,
crushed
1/2
tsp
chopped
fresh
parsley
4
oz
Havarti
or
Monterrey
Jack
cheese,
cut
into
8
slices
1/2
cup
seasoned
bread
crumbs
1/2
cup
dry
white
wine
Avocado
slices
Tomato
wedges
Preheat
oven
to
375
degrees
(190
degrees
C).
Wash
chicken
breasts;
pat
them
dry
with
white
paper
towels.
Place
chicken
breast
pieces
between
sheets
of
plastic
wrap.
Pound
with
the
flat
side
of
a
meat
mallet
until
thin
and
about
doubled
in
size.
Sprinkle
seasoned
salt
over
chicken.
In
a
small
bowl,
combine
butter,
oregano
and
parsley.
Spread
half
of
the
butter
mixture
over
one
side
of
the
chicken
breasts.
Top
each
breast
with
a
slice
of
cheese.
Roll
up
each
chicken
breast
tightly,
tucking
in
ends
to
make
each
stuffed
breast
approximately
the
same
length
as
the
other.
Place
in
a
shallow
1-1/2
quart
casserole.
In
a
small
saucepan,
melt
remaining
butter
mixture
and
brush
over
chicken.
Sprinkle
with
bread
crumbs.
Add
wine
to
casserole
dish.
Bake,
uncovered,
30
to
40
minutes
or
until
tender
and
browned.
Be
careful
not
to
overcook.
Garnish
with
avocado
slices
and
tomato
wedges.
Submitted By (Miki)
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