Creamy Cheese Stuffed Chicken Breast

This is like one of those meals you come up with when you open your fridge and all you see is a mealy apple, some carrots, expired milk and 2 slices of lunch meat. Of course, this has none of the above in the ingredient list... But everything in this chicken is so basic, you are guaranteed to make it any time, no matter what the content of your fridge.
I did however, come to make this savory dish when we were first married, in an attempt to replicate Chicken Cordon-Bleu. Obviously this is not that, and that is not this. But I'll take this any day.


Creamy Cheese Stuffed Chicken Breast
Serves: 4

Ingredients:
4 Medium Boneless Skinless Chicken Breast, pounded 1/4 in thick
6 oz Cream Cheese, softened
2 Cloves Garlic
1 tsp Italian Seasoning
Black Pepper, to taste
Cajun Seasoning, to taste
1/4 cup Grated Parmesan
Breadcrumbs
Toothpicks

Directions:
Preheat oven to 375 degrees.
Pour breadcrumbs in a shallow pie pan.
Pound each chicken breast to about 1/4 in thick using a meat pounder/mallet thing, or the side of a heavy can. Lay in a baking dish.
Mix cream cheese with garlic, seasonings and cheese using a spoon. ( You can use any seasonings you have on hand) Spread the cream cheese on the chicken breast, be generous. At this point you can use those 2 slices of lunch meat from the fridge. :) Lay on the meat, if using.
Roll up the chicken and secure with tooth picks. Roll in breadcrumbs, coat well. Place back in baking dish.
Bake at 375 for about 20 min, or until cooked through. BUT the last 5 min turn on the broiler. Let the edges blacken, and the cheese burn. YUM!