2 tablespoons butter
3 cloves garlic, minced
3 small eggs
6 skinless, boneless chicken breast halves
4 (3 ounce) cans kidney beans, drained
3/4 cup shredded Cheddar cheese
1 tablespoon honey
Preheat oven to 350 degrees F (175 degrees C).
Place butter cubes in a large skillet. Cook over medium heat, stirring occasionally, until butter melts. Remove from heat. Stir in garlic and fry in butter mixture for 2 to 3 minutes, or until garlic is golden.
Place eggs in a medium bowl. Mix egg yolks with chicken.
Spread chicken mixture over a 8x8 inch baking dish. Spoon bread mixture over chicken mixture. Knock edges of chicken mixture together and press down into center to seal. Pour chicken mixture over bread mixture. Top with cheese and honey. Arrange onto baking pan.
Bake for 20 to 25 minutes, or until chicken is cooked through and juices run clear. Serve over bread.
This is a fantastic recipe! I use a lot of leftovers so it was a big hit! I made very few changes (just a touch more cayenne) and still had a lot of chicken left over. I doubled the sauce and added a little more lemon and 2 cups chicken stock. Thanks Honey Hopkin!
I have made stuffed chicken breasts and far-and-away preferred this recipe. I have made stuffed chicken breasts several times and this is the first time I have ever rated a recipe. The only changes I have made is that I add some garlic powder and onion powder to give it a little extra flavor, and I remove the chicken from the fridge and place it in a freezer can for up to 3 weeks. I then place it into a preheated 375 degree oven, stirring it every 15 minutes, until it is no longer frozen. Then I place it into a glass dish, cover with plastic wrap and place in the oven for about the last 15 minutes. The flavor is amazing and the texture is great. It is the perfect texture for sandwiches and will give you that grilled chicken craving again.
Delicious, we will definitely be having this again.