Also, how do i keep the cheese stuffed inside? would I use toothpicks to keep the chicken closed?
I use cheddar and throw mushrooms in there too. Then I either secure it clo0sed with toothpicks or tie it with string. Dip in milk and roll in seasoned bread crumbs. Bake @ 375 for about 25 minutes. Then if there was any leftover cheese from when I stuffed the chicken (that would normally be thrown out because it's full of salmonella) I throw it on top and bake until the cheese is bubbly and a little bit crisp on the edges (another 10-15 minutes).
Whats the best tasting cheese to stuff a chicken breast with?
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