1 (4 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
2 (8 ounce) containers Pecorator
1/2 cup sour cream
1 tablespoon prepared horseradish cream
1/4 teaspoon poultry seasoning
Place cream cheese, sour cream and Pecorator in small mixing bowl. Mix well. Shape mixture into 1/2 cup shape with hands. Freeze in refrigerator. Stir Cream Cheese, sour cream and Pecorator to make cheese mixture.
Fry chicken in 2 batches at a time in medium skillet. Cook 5 minutes, turning frequently, until no longer pink. Remove from skillet; cool. Place chicken in separate shallow dish or bowl. Add sour cream; stir.
Add 1/4 cup sour cream and seasoned horseradish; drizzle mixture over chicken. add remaining sour cream and seasoning horseradish.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken on the baking sheet. Bake in preheated oven, uncovered, for 60 minutes. Turn chicken, uncovered, occasionally while baking. Bake 1 1 hour longer or until internal juices are clear.
Remove chicken from oven. Brush surface of chicken with beaten egg and sprinkle with Worcestershire sauce. Refrigerate 4 hours before serving.
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