Laughing Cow Chicken

If you google "laughing cow chicken" I am sure that you will find a ton of variations of this recipe. There really is no real way you can mess up this dish, and the beauty of it is that you can take the concept and adapt it any way you want. I've seen versions using each cheese flavor (garlic and herb, french onion, swiss), breaded and non-breaded, flattened and rolled, etc.

In the past I would make this by pounding the chicken, spreading on a wedge of cheese, and then rolling it up and securing with toothpicks. However, I feel too much of the cheese oozes out while baking, so this is my new variation and I love it! Again, feel free to switch up the cheese and seasonings. When using garlic and herb cheese I like to use italian seasoning in the panko.

Laughing Cow Chicken
Source: Kitchen Escapes original

Ingredients:

4 boneless, skinless chicken breasts
4 wedges laughing cow cheese, french onion
1 cup panko bread crumbs
1 egg white
1/4 tsp. onion powder
salt and pepper
1-2 Tbls. olive oil

Preparation:

Cut 2 inch horizontal slits in each chicken breast, making sure to not cut all the way through, just cut enough to make a nice pocket. Spread one cheese wedge in the pocket of each chicken breast and season each with salt and pepper.

Combine panko, onion powder and salt and pepper to taste in shallow bowl. Add egg white to second shallow bowl. Dip chicken breasts in egg and then dredge in breadcrumbs, coating well.

Heat oil in large oven-proof skillet over medium-high heat; preheat oven to 350 degrees. Add chicken breasts to hot skillet, cook 4-6 minutes until browned. Flip chicken, cook another 4-6 minutes until brown and crispy. Transfer skillet to oven, bake 6-10 minutes until chicken is cooked through.

Enjoy!