4 Star Recipe

Stuffed Chicken- 2 options

2 c. sour cream
2 tbl. Worcestershire
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 c. lemon juice
12 chicken breasts

2 c. bread crumbs
1 c. Parmesan cheese
1 tbl. Italian seasoning

Mix first 5 ingredients. Pocket chicken beasts. Place chicken in sour cream mixture and refrigerate 2 hours. Mix crumbs, cheese, and seasoning in pie plate and set aside. Take chicken out of marinade and stuff with the following options.

Option 1: Provolone Chicken

6 slices of good ham, cut in half
6 slices of provolone cheese, cut in half

Add half slice of ham and provolone to pocket. Close opening with toothpick and roll in crumb mixture. Bake 350 degrees for 45 minutes.

Option 2: Chicken Kiev

1 stick of butter, softened
1 tsp. parsley
1 tsp. chives

Combine butter and herbs together and roll into a log. Chill while chicken is in marinade. Slice log into 12 pieces and put 1 in each pocket. Close opening with toothpick and roll in crumb mixture. Bake 350 degrees for 45 minutes.

Remove toothpicks before serving.