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Cheese-Stuffed Chicken Breasts

Cheese-Stuffed Chicken Breasts
Yield:   4 servings
Cook Time:   40 minutes
Tips:   Most of the preparation can be done in advance and completed when you're ready to bake.
Suggestion:   Delicious served with a salad and/or vegetable and a side of bread or rice.
This Cheese-Stuffed Chicken Breasts recipe features seasoned chicken breasts stuffed with a delicious mixture of two types of cheese and herbs and wrapped in phyllo dough that turns golden, flaky and crispy while it bakes. Preparing this chicken dish is easy and takes very little time. Chicken breast halves are pounded down to a 1/4-inch thickness, then rolled around a seasoned mixture of cheddar cheese,
Jack cheese, chopped fresh Italian parsley, tarragon and butter. The cheese-stuffed chicken breasts are then rolled up into sheets of phyllo dough. Phyllo dough (also referred to as filo dough or fillo dough) are paper-thin sheets of unleavened flour dough typically used in Middle Eastern and Balkan cuisine (if you've ever tried baklava, then you've tasted phyllo dough). You can find phyllo dough in the freezer section of most grocery stores. The phyllo-wrapped chicken is then brushed with melted butter and baked until golden and crispy. You can prepare the first few steps of this dish a day or two in advance so you'll only have a few minutes of preparation when you're ready to bake. Simply prepare the cheese mixture, pound out the chicken, then roll the cheese into the chicken and store the rolled-up chicken in the refrigerator for a day or two until you're ready to bake. At that time, all you'll have to do is roll the chicken up into the phyllo dough, brush it with butter and pop it in the oven, which takes just minutes.



  • 1/2 cup (3 oz.) grated Monterey jack cheese
  • 1/2 cup (3 oz.) grated cheddar cheese
  • 2 tablespoons softened butter
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon dried tarragon (or 2 teaspoons chopped fresh tarragon)
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2 skinless, boneless chicken breasts
  • salt and pepper to taste
  • 8 sheets phyllo dough (see recipe description for more info)
  • 4 tablespoons melted butter


Preheat oven to 350° F.

Place both cheeses, softened butter, parsley, tarragon, the 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium mixing bowl. Mix and mash the ingredients together until they are well-blended and form a stiff paste. (Tip: Mixing with a fork or large wooden spoon at first, then finishing with your fingers works best.) Divide mixture into four finger-shaped logs, each about 3 inches long. Set aside.

Slice each chicken breast into two thinner chicken breasts by slicing horizontally through the center. Flatten each chicken breast half by placing it between 2 sheets of waxed paper or plastic wrap and gently pounding with a meat pounder until breasts are about 1/4-inch thick and about 5-6 inches across. Season chicken lightly with salt and pepper.

Place a cheese log in the center of each breast, then roll and fold the chicken around the cheese to enclose it completely.

Place two sheets of phyllo dough on a work surface. Brush the top sheet lightly with melted butter using a soft-bristle pastry brush. Set a chicken breast in the center of one of the narrower ends, then roll it up in the phyllo, tucking the ends of the dough under to enclose the chicken and make a neat package. Repeat this procedure with the remaining chicken breasts. Place phyllo-wrapped chicken breasts (folds down) in a 13x9-inch baking dish (allowing some space between each) and brush all surfaces with remaining melted butter. Bake about 40-45 minutes or until sizzling and golden brown. Serve immediately.

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