Granny Glenda's Stuffed Chicken Breast - Kraft Recipes Top
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Granny Glenda's Stuffed Chicken Breast

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  • Slice breast butterfly style, lay out flat & pound till about 1/4-inch thick. Rub both sides of chicken with seasonings: cayenne pepper, black pepper, poultry seasoning, crushed red pepper, and garlic powder.
  • Mix together & spread onto chicken breast (like making peanut butter sandwich): cream cheese, jalapenos, cayenne pepper, minced onion, cracked black pepper, crushed red pepper. Lay thin slices of ham a top cream cheese.
  • Roll chicken like a jelly roll and stick with tooth picks, one in middle, one on each end to close ends.
  • Prepare bread crumbs from slice bread and add parmesan & Romano cheese, cracked black pepper, garlic powder. In separate dish beat 2 eggs very well. In a 3rd. dish mix flour, garlic powder, black pepper, poultry seasoning & cayenne pepper. Dust chicken with flour, dip into egg, roll in bread crumbs, place in baking dish or iron skillet coated with extra virgin olive oil.
  • Bake in preheated 350 degrees F oven 45 -50 minutes. Let stand at least 5 minutes before slicing and serving.


I made this dish at my daughter's house and used what she had in the cupboards. Normally I would use fresh garlic, fresh diced onions & jalapenos. You can also add spinach or fresh basil leaves & Italian season for a different taste. I used only 2- 3 Tbsp. of the jalapenos and it was pretty spicy, so depends on how spicy you like it!! Leave out jalapenos for the children.

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