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    Cheese-Stuffed Chicken Breast
    Serving Size : 50

    50 (4-ounces each) boneless skinless chicken breasts (4-6 oz each)
    2 tablespoons salt
    2 tablespoons black pepper
    24 ounces butter or margarine — softened
    2 1/2 teaspoons dried oregano — crumbled
    1 tablespoon dried marjoram — crumbled
    1/2 ounce chopped fresh parsley
    24 ounces swiss cheese
    1 pound all-purpose flour
    20 ounces eggs (about 12 total) — beaten
    2 pounds dry bread crumbs
    3 cups dry white wine

    Flatten chicken breasts and sprinkle with salt and pepper. (Keep chicken refrigerated, removing small quantities as needed for production.)

    Mix together butter and seasonings. Spread each chicken breast with 1 tsp seasoned butter (save remaining seasoned butter for later step).

    Cut cheese into 1/2-oz strips and roll inside each piece of chicken.

    Heat wine with butter reserved from earlier step. Pour over chicken and bake 30 minutes. Baste occasionally.
    Always wash hands and wash and sanitize countertops, utensils, and containers between production steps when preparing raw poultry.

    Monterey Jack cheese may be substituted for Swiss.


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