Eatables

I like preparing this meal when I have company over because it is a nice variation to a typical chicken dish. It also tastes delicious (I just love cheese). It goes well with almost any side; tonight I served it with homemade potato rolls and salad.

Prep: 20 minutes
Cook: 45-55 minutes
Makes: 4 servings

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 cup shredded Mozzarella cheese
• 1/3 cup shredded parmesan cheese
• 1/3 cup ricotta cheese
• 1/2 teaspoon dried basil
• 1/3 teaspoon dried oregano
• 1/3 teaspoon lemon pepper seasoning

• 2 tablespoons butter, melted
• Dash of garlic powder
• Pinch of pepper
• Squeeze of lemon juice

Steps

1. Preheat the oven to 375 degrees. In large bowl, mix cheeses and spices together, and set aside.
2. Place chicken breast in plastic storage bag (or between two pieces of of plastic wrap). Lightly pound chicken with the flat side of a meat mallet. Work from the center to the edges until the chicken is even in thickness. Remove from bag.
3. Place cheese filling at the center of the chicken breast and roll up chicken piece.
4. In a small bowl, melt butter and then add a dash of garlic powder and pepper. Add a squeeze of lemon juice and mix. Brush chicken with butter mix .
5. Pour any leftover butter on chicken and add any extra seasoning. I like to add some extra mozzarella and a dash of pepper and parsley on top.
6. Bake from 45-55 minutes or until juices run clear. If you have a meat thermometer should read 160 degrees.

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