How to make it

  • Pound chicken breasts to 1/4-inch thickness between sheets of waxed paper.
  • Combine chicken broth, apple juice, lemon juice and ground pepper in large resealable plastic food bag.
  • Tightly seal bag; turn bag several times to coat chicken.
  • Place bag into 13x9-inch pan.
  • Refrigerate, turning occasionally, at least 2 hours.
  • Remove chicken breasts from marinade.
  • Discard marinade.
  • Pat chicken dry.
  • Heat oven to 350°F. Combine cheese, bell pepper, green onions and chopped rosemary in large bowl.
  • Place about 3 tablespoons mixture on 1 side of each chicken breast.
  • Fold unfilled side over to cover filling.
  • Press edges to seal.
  • Place filled chicken breasts into 13x9-inch casserole dish.
  • Bake, uncovered, for 35 to 40 minutes or until chicken reaches 165°F.
  • Top chicken with remaining cheese mixture.
  • Continue baking until cheese is melted and top is brown (2 to 3 minutes).
  • To serve, place chicken breast onto serving plate; garnish with fresh rosemary sprigs, if desired.

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    This one is making my mouth water! High 5 and a beauty flag!
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    " It was excellent "
    adzell ate it and said...
    Looks great, cannot wait to try this one!
    Was this review helpful? Yes Flag

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