Swiss cheese and Basil stuffed chicken breasts

Tonight for dinner I decided to make chicken breasts stuffed with Swiss cheese and basil. I served them with Yukon Gold potatoes that were smashed with sauteed leeks and parmesan cheese, we also had asparagus on the side that I had pan fried in butter and olive oil. Everyone asked for seconds which was a good sign! We followed up dinner with the a great chocolate cake I made (recipe to follow tomorrow).  All in all it was a great dinner!

Ingredients

• boneless skinless chicken breasts (however many you need to feed your family, I used 3 for 2 adults, a 4 year old and an 18 month old)
• Swiss cheese
• fresh basil
• panko
• parmesan cheese
• 1 egg
• salt and pepper to taste
• olive oil

Preheat oven to 375 degrees.


In a bowl combine panko and parmesan cheese. I didn't measure it, I just used what I thought I needed which was probably a cup of panko and a couple tablespoons of grated parmesan.  In a seperate bowl beat an egg lightly.


Lay chicken breasts on cutting board covered in plastic wrap, top with more plastic wrap. Hammer out chicken until flat and as even as possible. Season with salt and pepper. Top with a piece of Swiss cheese, a basil leaf and a light sprinkle of parmesan cheese. Roll.

Dip chicken in egg and then dredge in panko. Lay seam side down in a baking dish that has a drizzle of olive oil in the bottom so the chicken will not stick. Bake 45-60 minutes. Mine took closer to 60 minutes, they could have been rolled a little thinner for a quicker cooking time.