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Boiled Chicken in Cottage Cheese Recipe

Ingredients

1 pound skinless, boneless chicken breast halves

3 tablespoons vegetable oil

1/2 pound fresh mushrooms, sliced

1/4 cup grated Parmesan cheese

1 teaspoon dried oregano

1/4 teaspoon dried basil

1 tablespoon dried rosemary

1/4 teaspoon dried sage

1/4 teaspoon dried thyme

1 teaspoon dried basil

1 egg

1/2 cup dry bread crumbs

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Directions

In a medium mixing bowl, combine olive oil, mushrooms, cheese, oregano, basil, rosemary, sage, thyme, basil, egg and flour. Mix until well blended. Shape mixture into 1/2 inch balls or tortillas.

Place tortillas on a single layer of aluminum foil or paper towels. Place chicken, mushrooms and cheese over bottom of foil or paper towels. Bake 5 minutes or until chicken is no longer pink and cheese is bubbly. Remove foil/paper towels and cook chicken another 5 minutes.

Stuff chicken with bread crumbs. Fry turkey over medium-high heat until lightly browned. Separate breasts and grease the foil, folding one breast into each sleeve. Fry breasts for about 1 minute or until lightly browned. Remove breasts from foil/paper towels and cool on wire rack.