From Le Petit Pierogi
2 boneless, skinless chicken breasts
4 ou Cream Cheese
1 T flour
1-2 fresh sage leaves, minced (I just had dried so used it)
1 T milk
1 c Panko
Preheat oven to 375. Prep a baking dish with a bit of oil.
Blend together the cream cheese, flour, salt, pepper and nutmeg in a bowl. It’s easier if you slightly soften the cream cheese first, or you can use an electric mixer with whisk attachment.
Prep the chicken by cutting a pocket into each piece – cut a horizontal slit almost all the way through the chicken. Pat the chicken dry with a paper towel.
In a bowl combing the Panko and Italian seasoning, and in another bowl whisk together the egg and milk.
Stuff each piece of chicken with 1/2 of the cream cheese mixture.
Make sure the outside of the chicken is very dry (sprinkle with flour if you think it’s necessary.) Dip the chicken first into the egg wash to fully coat, then into the Panko mixture. Press the Panko onto the chicken to fully cover it. Repeat with other chicken breast.
Place the chicken into the prepared baking dish and cover with aluminum foil. Bake for about 40-45 minutes, until chicken is no longer pink on the inside.