Cornflake Stuffed Cheese Chicken(3 ingredients)

Cornflake Stuffed Cheese Chicken

Quick Overview

Crispy Cornflake Stuffed Cheese Chicken combines tender, seasoned chicken breast with a rich, melted cheese center wrapped inside an extra-crunchy coating. Shallow frying the cornflake crust creates a golden shell that seals in all the moisture, making every bite crispy on the outside and gooey on the inside.

This dish is ideal for weeknight dinners or quick weekend treats when you want maximum crunch without complicated prep work. By butterflying and pounding the chicken evenly, you ensure the meat cooks through completely while keeping the cheese perfectly melted inside.

• Prep time: 15 minutes
• Cook time: 12 minutes
• Total time: 27 minutes
• Servings: 2 servings
• Estimated calories per serving: 520 kcal

For the Chicken & Seasoning

• 2 large boneless skinless chicken breasts (approx. 400 g total)
• 100 g Swiss cheese or Mozzarella (cut into thick blocks)
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Breading & Frying

• 2 large eggs
• 1 tbsp dried herbs (parsley or oregano)
• 2 cups cornflakes (crushed)
• 1/2 cup vegetable oil (for shallow frying)

How to Make Crispy Cornflake Stuffed Cheese Chicken

1. Slice each chicken breast horizontally through the center without cutting all the way through, opening it like a book.
2. Place the butterflied chicken between sheets of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness.
3. Sprinkle garlic powder, paprika, salt, and black pepper evenly over both sides of the chicken.
4. Place a thick block of cheese in the center of each chicken breast and roll the meat tightly around the cheese to seal it completely.
5. Whisk the eggs and dried herbs together in a wide, shallow bowl until thoroughly combined.
6. Place the crushed cornflakes in a separate shallow dish.
7. Dip each stuffed chicken roll into the egg mixture, ensuring all sides are coated, then roll it firmly in the crushed cornflakes to form a thick outer layer.
8. Heat vegetable oil in a large skillet over medium heat to 350°F (175°C).
9. Add the stuffed chicken rolls to the hot oil and fry for 5 to 6 minutes per side, turning carefully with tongs until golden brown and the internal temperature reaches 165°F (74°C).
10. Transfer the fried chicken to a wire rack or paper towel-lined plate to drain for 2 minutes before slicing.

Pro Tip

Avoid overcrowding the pan or moving the chicken too early during frying. If the oil temperature drops too low, the cornflakes will absorb excess oil instead of getting crispy, and the cheese may leak before the chicken cooks through. Maintain medium heat and let the crust set fully for at least 4 minutes before gently turning.

Serving & Storage

Serve this chicken hot right out of the skillet so the cheese remains liquid and stretchy. Pair it with a fresh green salad, garlic mashed potatoes, roasted vegetables, or a side of honey mustard dipping sauce. Slicing the roll in half at an angle displays the melted cheese center nicely on the plate.

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended after frying because the cornflake coating loses its crispness upon thawing.

Reheat leftovers in an oven or air fryer at 375°F (190°C) for 8 to 10 minutes until warmed through and crisp. Avoid using a microwave, as it makes the cornflake crust soggy.

FAQs

Can I use panko breadcrumbs instead of cornflakes?

Yes, panko breadcrumbs work well as a substitute and provide a light, crispy texture, though cornflakes yield a crunchier crust and distinct flavor.

How do I stop the cheese from leaking out while frying?

Pound the chicken evenly and roll it tightly around the cheese block, ensuring no gaps remain along the edges before dipping in egg and cornflakes.

What is the best cheese to use for stuffing?

Swiss cheese, Mozzarella, Gouda, or Monterey Jack are top choices because they melt smoothly without becoming greasy.