Million Dollar Chicken Breasts Recipe

This dish was undeniably delicious, although a bit too indulgent for regular meals. My family loved it, so I will definitely make it again. I have a question about the size of the chicken breasts used in the recipe - mine were 14 oz each, so I halved them to create 7 oz cutlets. It's important to consider the size of the chicken breasts as it significantly impacts the cooking time. My cutlets took 25 minutes to cook, and I checked the internal temperature at 20 minutes. If I had cooked the whole breasts, it would have taken around 40-45 minutes, resulting in overly browned topping instead of the beautiful golden color shown in the picture. Taking advice from a previous review, I seasoned the dish with onion and garlic powders, along with a sprinkle of Italian seasoning.

What a wonderful way to elevate a simple chicken breast dish! This recipe is incredibly indulgent but absolutely worth the decadence! One small suggestion - the Italian seasoning felt out of place. We found that seasoning the chicken with garlic powder and onion powder worked much better. Placing the bacon bits under the cheese helped prevent them from getting too crispy. Overall, a delicious and indulgent dish!

I had a great time trying out this recipe, and the end result was delicious, although quite rich. I made some adjustments to the original recipe. Instead of just seasoning the chicken with salt and pepper, I decided to sear it in a pan with butter before adding the cream cheese and sour cream mixture on top. I also sprinkled Italian seasoning breadcrumbs with melted butter halfway through baking to add a bit of crunch. Following a suggestion from another reader, I included garlic powder and onion powder in the cheese mixture. I also used dried chives in place of green onion. I opted not to add more cheese on top because of the breadcrumbs. I pounded two large chicken breasts to a thinner size to ensure even cooking and used about half of the cheese mixture. While I still prefer the copycat Longhorn Parmesan cheese chicken, this recipe was enjoyable to make and experiment with.

Great concept, but personally, I prefer butterflying the chicken breasts and flattening them to around 1/4" thickness. I then stuff them with the ingredients, roll them up, secure with a toothpick, brown them, and finally bake until the center reaches 165°F.

I decided not to include the Italian seasoning in the recipe, as it didn't feel like it belonged. Instead, I added 2 tsp of onion powder to the cream cheese mixture and a bit more salt. I ended up overindulging and made myself feel sick! Despite that, I will definitely be making this dish again.

It passed the family approval test.

I didn't follow any specific measurements, but the dish turned out incredibly delicious. I would certainly recommend making it for a large group.

I am amazed by how fantastic my first attempt at making this turned out! I highly recommend it!

Fast, simple, and delicious!

The only alteration I made was omitting green onions because I didn't have any on hand. But, oh my goodness, this dish has quickly become our favorite chicken recipe!