You are here: Home » Recipes » Chicken Stuffed with Two Cheeses Chicken Stuffed with Two Cheeses Yield servings PrintEmail Ingredients 8 ounces mascarpone cheese6 ounces goat cheese, softened1 1/2 teaspoons fresh minced thyme or 3/4 teaspoon dried1 -- garlic clove, pressed -- salt, pepper, garlic powder6 -- thin sliced boneless, skinless chicken breasts or trimmed and pounded1/2 cup real mayonnaise1/2 cup creme fresh1 tablespoon Dijon mustard2 teaspoons fresh lemon juice2 cups Panko bread crumbs3 tablespoons butter Instructions Preheat oven to 425 degrees F middle rack postion. Combine the mascaropne cheese, goat cheese, thyme, garlic salt and pepper to taste, place mixture in refridge. for easier handling. Pat dry thin sliced chicken breasts with paper towels. Lay out flat and season with salt, pepper and garlic powder. Form about 1/4 cup of cold mixture in hands and roll into each chicken breast. Place rolls seam sided down in large buttered baking dish. Combine any left over mixture with creme fresh and mayo and mustard and lemon juice. spoon over top. Combine panko bread crumbs with melted butter and press on chicken rolls and around sides. Bake uncovered for about 30 min. If panko bread crumbs start to get too brown, tent dish with foil. May add frozen spinach (thawed and drained) to mixture or roll a couple asparagus spears in.