I usually make this recipe with a white cheese such as fontina or grueyer, but I had some curds that were getting in my way, so I used them. Maybe not so good a choice as they are a bit oily.
Mix breadcrumbs with some herbs and spices, cheese, and tomato juice to make a stiff paste. Allow it to sit for about ten minutes.
Pound boneless, skinless chicken breasts to a uniform thickness.
Form the stuffing into an oval and cover with the chicken. Salt & pepper to taste.
Bake at 375 for 30 - 40 minutes.
Let rest for ten minutes before serving.