Laughing Cow Chicken is a lightened up version of a stuffed chicken breast. This super easy, 5 ingredient dinner will please your picky eaters and wow your foodies.
Cheese Stuffed Chicken Breasts
If your weeknights are as busy as ours (I have a feeling many of yours are busier than ours), you need some easy recipes in your arsenal. This five ingredient Laughing Cow Chicken is here to help.
My four year old, that used to be an excellent eater, has recently decided she only likes a few foods. Luckily chicken and cheese are two things she finds acceptable, so this chicken is a winner.
Helpful Tools
- Baking Sheet – I like nonstick pans with handles and a lip to prevent anything from sliding off (just me?)
- Parchment Paper or a Silicone Baking Mat – Either will work – one is less wasteful and cheaper in the long run.
- Santoku Knife – you’re going to be butterflying the chicken breasts so you want to make sure you have a good, sharp knife.
- Whisk – You’ll need to whisk up the egg. I like that this whisk set comes with three different sizes for different tasks.
- Tongs – I’ve recently started using tongs for more things in the kitchen and they really make things easier. Use them to dip the stuffed chicken into the egg then in the breadcrumbs to keep your fingers clean. You can also use a clean set for serving the cooked chicken.
Laughing Cow Chicken Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Chicken Breasts – You’ll want boneless, skinless chicken breasts for this recipe. You’ll also be butterflying them to stuff the cheese inside
- Laughing Cow Cheese – Laughing Cow Cheese comes in several different flavors (garlic herb, white cheddar, pepper jack, swiss, queso fresco chipotle, etc.) so you can easily switch this recipe up to suit your taste buds.
- Italian Seasoning – Either made homemade Italian seasoning, or pick up a jar from the market. Plus salt & pepper, to taste
- Egg – you’ll whisk an egg and use it as the “glue” to hold the bread crumbs to the chicken.
- Italian Bread Crumbs – again, depending on which flavor of cheese you use, you might want to use plain breadcrumbs or panko would be really good as well.
Butterfly your chicken breast (meaning, cut it almost all the way through, but not quite) and spread it open.
Spread a wedge of Laughing Cow cheese into the chicken & sprinkle with Italian seasoning.
Fold shut, dip in egg, then bread crumbs, and arrange on your pan. Bake for 30 minutes.
You get crispy chicken without having to fry it. Win/win.
What to serve with it
I like to serve a starch and a veggie with this easy chicken dinner. Here are some of my favorite pairings:
- Baked Sweet Potato Fries
- Roasted Potatoes
- Creamy Stovetop Macaroni & Cheese
- Roasted Zucchini
- Oven Roasted Lemon Garlic Green Beans
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Laughing Cow Chicken
Ingredients
- 1 pound boneless skinless chicken breasts butterflied
- salt & pepper to taste
- 4 wedges Laughing Cow cheese one per breast
- Italian seasoning to taste
- 1 large egg whisked
- ¼ cup Italian bread crumbs
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper or a silicone baking sheet. Set aside.
- Butterfly each chicken breast and spread one wedge of Laughing Cow inside the middle. Sprinkle Italian seasoning inside to taste. Fold chicken back over to original shape. Season with salt & pepper.1 pound boneless skinless chicken breasts, salt & pepper, 4 wedges Laughing Cow cheese, Italian seasoning
- Pour bread crumbs in a shallow dish.1/4 cup Italian bread crumbs
- Whisk the egg into a shallow dish.1 large egg
- Dip the stuffed chicken breast into the egg then into the bread crumb mixture to coat. Place on baking sheet.
- Bake for 25-30 minutes or until chicken is cooked through to an internal temperature of 165°F.
Notes
- Use any flavor of Laughing Cow cheese that you prefer.
- 1 lb of chicken is usually 4 breasts.
- Depending on which cheese flavor you choose, you may want to switch the breadcrumb flavor.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published March 3, 2010
Made this on Sunday. Followed the recipe almost to the t. I added thawed frozen spinach and mixed it with the cheese and then stuffed the chicken. It came out creamy and the chicken was moist. Will definitely make again
I love the addition of spinach!
This was so good! I used garlic & herb Laughing Cow cheese wedges . For the breading, 1/3 plain breadcrumbs, 1/4 grated parmesan, 1/2 T Italian seasoning, 1/8 t paprika, 1 t dried parsley, 1/2 t garlic powder & 1/4 t black pepper. Spray a little Pam on top after breading. came out beautifully. My husband said to definitely make it again 😊
So happy to hear that!
I used plain Laughing Cow wedges but I added a little Italian seasoning and some red pepper flakes for a little heat. Served the chicken with lemon wedges. Delicious!
I’m so glad you liked it!