Cheesy Chicken

Chicken is always in my freezer. I buy the chicken breasts when I find them on sale. I trim them up, freeze in individual zippy bags, and thaw in the sink when I want them. This is a versatile recipe that could be done with a variety of cheeses. I've cut chunks off of a block of cheese several times, and tonight I used Laughing Cow wedges. I decided to post this recipe, though, because Publix has Rondele Cheese Spread B1G1. That would be a wonderful cheese to try this with. I found this recipe on a friend's blog. I changed it up a bit to work with my busy, quick-cooking weeknight meals. A link to the original recipe is at the bottom. Try this one. I promise, you'll love it!



2 boneless, skinless chicken breasts
3 tablespoons cheese spread (about 1-1/2 each)
salt and pepper
extra virgin olive oil

Pound chicken breasts to about 1/4" thickness. I put mine in a gallon zippy bag to make for easy clean-up. Take out and season both sides with kosher salt and black pepper. Spread about 1-1/2 tablespoon of cheese spread on each chicken breast. Roll up and seal with toothpicks.

Heat olive oil, about a tablespoon, in a large skillet. Sear all sides of the chicken to brown. Transfer to a 400 degree oven for 10 minutes to cook through.

Enjoy!

(adapted from Cook Like a Champion)