I’ve been hearing so many people rave over how much they love Laughing Cow cheese wedges. I bought the Light Garlic and Herb flavor and it was good…but there was something about it that I just was not crazy about. I kept opening the refrigerator and seeing it, so I needed to do SOMETHING with that cheese. I decided to try it in a recipe, and turned to friend Scrumtiously Sassy’s blog for the recipe.
Needless to say, since I was not loving the cheese, I was not sure how it would do on my chicken. I’m really glad I did though because I LOVED it on the chicken! It didn’t have the bitter aftertaste at all. I’ll definitely be buying it again just to make this chicken.
Note: I bought my jar of red peppers from the Dollar Tree (can’t beat $1 for the jar!) but they’re not roasted, so I roasted them under the broiler until the skins were browned, then peeled the skins off.
Laughing Cow & Roasted Red Pepper Chicken
Source: Scrumtiously Sassy
4 chicken breasts
1/2 jar roasted red peppers
1 Laughing Cow cheese wedge per chicken breast, cut in half or thirds
1 basil leaf per chicken breast
panko bread crumbs
2 eggs, beat
Seasoning to taste
Preheat oven to 350.
Cut each chicken breast along the side, making a pocket of sorts (see Scrumtiously Sassy’s blog for photo explanation). Season each chicken breast to taste (I used cajun seasoning), then place pieces of cheese inside (one wedge per breast). Top the cheese with a roasted red pepper and a basil leaf.
Dip both sides of the stuffed chicken breasts in the beaten eggs, then dredge in the panko bread crumbs. Bake about 20 minutes or until cooked through.