This was my first time making a stuffed chicken breast, however, I know many people enjoy stuffed chicken breasts. I probably cut too far when i was butterflying the chicken, since a lot of the cheese leaked out of the tail of the breast. I also used this mixture, because I will be using the rest of the mozzarella and cottage cheese to make Lasagna later this week. I also chose cottage cheese for it’s nostalgia, but you can also use ricotta if that’s something you have. I served it with french cut green beans and Knorr’s Chicken Broccoli Fettuccine. Josh and I also split 1 breast since we get big chicken breasts from Aldi’s, and usually 1 breast is big enough to share when we have sides.
- Preheat oven to 425 F.
- Butterfly your chicken breasts by cutting them in half with a sharp knife. Open up the breast to stuff.
- Mix 1/2 a cup of cottage cheese, 1/2 of mozzarella, and 1 Tbsp of Italian seasoning. (This is enough to stuff 2 large breasts). Place 1/2 a cup of cheese mixture onto opened breast, then close.
- Place chicken in the oven and bake for 30 minutes or until the internal temperature is 165 F.
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