This Double Cheese Stuffed Chicken Breast is destined to become a family favourite. There’s something undeniably satisfying about a chicken breast filled with cheese.
My son will eat chicken breast this way when he won’t eat plain roasted chicken, so this recipe is definitely staying in the rotation. Look at that melted cheese — tangy and gooey — it’s one of my food weaknesses.
Melty, tangy, stringy cheese — it elevates a simple chicken breast into something special.
If you enjoy cheese-stuffed chicken, try my Spinach & Cream Cheese Stuffed Pan Fried Chicken Breasts for another delicious variation.
Adding bacon is another great option and something I plan to experiment with soon.
You can adapt this Double Cheese Stuffed Chicken Breast with different cheeses, but I recommend keeping the cream cheese for its tangy richness. Minced garlic or herbs mixed into the filling work wonderfully, so feel free to customize the flavors.
Happy low-carbing!
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Double Cheese Stuffed Chicken Breast
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- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Courses
- Main Course, Supper
- Cuisine
- American
- Servings
- 4
- Author
- Karami Urbanoski
Ingredients
- 4 Boneless chicken breast halves
- 1/2 8 oz package cream cheese Divided into 4 slices
- 4 Slices of cheddar cheese
- 4 Tbsp Chives (or green onions)
- 1 Egg, beaten
- 3/4 Cup Crushed pork rinds (or alternative crumb)
- 1/4 Cup Finely grated Romano cheese
- 1 Tbsp Garlic powder
- 1/2 Cup Butter, melted
- Salt and pepper to taste
Instructions
-
Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper or spray it with cooking spray.
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Butterfly each chicken breast by slicing horizontally almost all the way through and folding it open to create a pocket.
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Place one slice of cheddar and a portion of the cream cheese in the centre of each breast. Top with about 1 tbsp chives (or green onion), then fold the breast closed and pat dry with a paper towel. Set aside.
-
Beat the egg in a shallow bowl large enough for the chicken pieces.
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In a separate bowl, combine crushed pork rinds, garlic powder and Romano cheese. Reserve 2 tablespoons of the mixture to sprinkle on top before baking.
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Dip each stuffed breast in the beaten egg, then press into the crumb mixture, coating firmly. Place the coated breasts on the prepared pan.
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Tuck the edges under to help seal the filling; use toothpicks if needed to hold breasts closed. This reduces cheese loss while baking.
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Sprinkle the reserved crumbs over the tops and season with salt and pepper to taste.
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Melt the butter and pour it slowly and evenly over the chicken, taking care not to wash off the coating.
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Bake for 30–40 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Cooking time will vary with breast thickness.
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Remove from the oven, let rest a few minutes, then serve and enjoy.
Recipe Notes
All nutrition information is an estimate provided by a third-party calculator and will vary with brands, measurements and serving sizes.
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