Recipe of Quick Stuffed Chicken Snackers

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The ingredients needed to make Stuffed Chicken Snackers:

1. Prepare 1 packages chicken breast or tenders
2. Prepare 1 swiss or cheddar cheese, Frozen
3. Get 1 egg
4. Get 1 splash of milk
5. Make ready 1 panko bread crumbs
6. Get 1 salt and pepper to taste
7. Get 1 flour for dredging ( season flour with your favorite seasonings )
8. Make ready 1 oil for frying

Using a sharp knife, gently slice breasts lengthwise down the center of the breast, then slice in thin slices, crosswise. Place each slice in the center of the cracker, on top of the swiss cheese and mustard. Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives. Cajun-seasoned chicken breast stuffed with a cottage cheese and spinach mixture, then baked in butter.

Steps to make Stuffed Chicken Snackers:

1. Heat oil to 350 in deep fryer or deep pot.
2. If using chicken breast, slice in strips about the size of a chicken tender.
3. Cover chicken between 2 pieces of plastic wrap to keep from making a mess.
4. Pound chicken until flat and thin. It will spread out some.
5. Cut the block cheese into strips and make sure it does not hang out of ends of chicken. if using it, but shredded will work. I just like the block better. Tuck ends over cheese.
6. Season chicken with salt and pepper on both sides.
7. Place a strip of frozen strips of cheese in center of chicken, roll length side to cover cheese and secure ends and sides with tooth picks. I use tooth picks to seal ends also to keep cheese from coming out.
8. Mix milk and egg to make a egg wash.
9. Dredge rolls in flour, then dip each roll into egg wash.
10. Dip rolls back into flour then egg wash again and then roll in panko bread crumbs to coat well on all sides and ends.
11. Fry in batches until golden brown. Drain on paper towels and sprinkle with salt fresh out of oil if desired. Remove toothpicks after frying.
12. If you pound your chicken real thin but no holes in it, it will cook all the way through, by freezing cheese it will take longer to melt and it should melt about the time the chicken is cooked.
13. Serve with dip or side dishes. Can use Italian or plain breadcrumbs. I like panko for the crunch. Can also bake these too.

Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives. Cajun-seasoned chicken breast stuffed with a cottage cheese and spinach mixture, then baked in butter. Serve with tossed salad, if desired. Stuff your chicken with cheese, veggies, or herbs for a delicious new spin on a dinner staple. Tuck the wing tips under the body of the chicken to keep from burning.

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