Four Cheese Chicken

4 chicken breasts, cut in half length-wise (so they're flatter)

8 oz. cottage cheese

4 oz. grated mozzarella cheese

2 Tbsp grated Parmesan cheese

1 Tbsp olive oil (or another vegetable oil)

1 Tbsp butter (use only if you don't have many drippings from chicken)

1/2 Tbsp flour

1/2 C milk

4 oz. grated cheddar cheese

1/2-1 lb spinach (I use frozen that is thawed and drained, although fresh would work too if you wilt it first)

salt and pepper to taste


First cut your breasts in half length-wise. This means you're cutting them so they're just as long, but they're thinner. You can pound them even flatter if you wish, but I never do.


In bowl, combine cottage cheese, mozzarella, and Parmesan. 


Lay breasts out flat and plop a generous plop of cheese mixture on each one, then spread it out just a bit. Add a generous plop of spinach on each and spread it out just a bit. Roll these up and close them by sealing them shut with a toothpick. They'll be a little chubby and oozy--that's okay. 


Heat olive oil in a skillet and cook each rolled up chicken breast until brown on both sides (4-6 minutes per side). 


Take them out of the skillet and put them in a 9x13 inch pan. Heat oven to 400. (You can throw the breasts in to let them get a head start in the oven and to keep them warm--I usually do this, but you don't have to.)


If you've got drippings from the chicken, use those. Otherwise, add 1 Tbsp butter to skillet. Add flour and whisk it in (you'll likely have some chunky chicken-y stuff coming up from the bottom of the pan--that's great).  Add milk and whisk in. Let mixture thicken for a minute or two. Add cheddar cheese and melt into white sauce. 


Pour cheddar sauce over chicken breasts and put in oven. 


Note: I always have some extra filling stuff. I just throw it into a corner of my pan and pour some sauce over it too. It's always super good. 


Cook for 15-20 minutes or until chicken is no longer pink. 


Posted by The Tasty Cheapskate
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