Cream Cheese Herb Stuffed Chicken Breasts Recipes

CREAM CHEESE & HERB STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degres F.
• Flatten open chicken breasts; spread 1 tablespoon of cream cheese on one half of each breast (resist the temptation to use more-- a little cream cheese goes a looooooong way!).
• Evenly distribute the fresh herbs on top of that and season with salt and pepper.
• "Fold"the chicken breasts back up and press tightly, tucking in cream cheese a bit.
• In a shallow dish, combine the 1/2 teaspoons salt and pepper, paprika and flour.
• In another dish, pour the beaten egg mixture.
• In a third dish, combine bread crumbs, garlic powder and Parmesan cheese.
• First dip chicken breasts in flour mixture, then beaten egg mixture, then bread crumb mixture.
• Place chicken on a lightly greased baking sheet, drizzle about a tablespoon of melted butter on each breast and bake, uncovered, for 30 minutes or until cooked through and tender.

SAVORY STUFFED CHICKEN BREASTS (SEASONED CREAM CHEESE STUFFING)

Steps:

• Preheat oven to 450. Put the butter in a 9x9 baking pan and put it in there while the oven is warming up.
• Combine the cream cheese, onion, garlic and seasonings. Mix well until blended.
• Pound chicken to about 1/4 inch thickness.
• Spread each piece with 1/4 of the cream cheese mixture, roll up and secure with toothpicks.
• Dip in eggs and roll in cracker crumbs.
• Place in hot butter in baking pan and turn over to coat with butter.
• Bake 25-30 minutes or until cooked through and browned nicely.

HERB AND CREAM CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 300°F.
• Heat oil in saute pan to med-high heat.
• Mix 1/2 teaspoons basil, 1/2 teaspoons oregano and 1/2 teaspoons Italian seasoning in a small bowl.
• Mix the other 1/2 teaspoons of everything and salt and pepper with breadcrumbs.
• In a separate bowl or plate beat egg and mix with teaspoons milk.
• Lay out pounded chicken and spread each piece with 1/4 of cream cheese, 1/4 of the herb mix and 1/4 of the feta.
• Roll up and secure with toothpicks.
• Dip rolled chicken breasts in egg wash then in breadcrumbs, coating well.
• Brown chicken on all sides (about 3 minute per side) and place on foil lined pan.
• Bake in oven for 20 minute (may take a little longer depending on the thickness of your chicken, cut into it a bit to make sure it's cooked through).

HERB STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 275 degrees.
• Wash and pound to flatten each chicken breast.
• Lay the breasts on waxed paper and spread 1/4 of the cream cheese on each breast.
• Top the cream cheese with the feta divided equally.
• Combine the basil, oregano, salt, pepper and garlic powder in a small bowl.
• Sprinkle 1/4 of the spices/herbs on each breast.
• Roll up each chicken breast and wrap with a piece of bacon and one green onion top (secure with toothpicks if necessary).
• Place the breasts in a greased casserole dish and drizzle with the melted butter.
• Cover and bake 1 1/2 hours.
• Remove the cover and increase the oven temperature to 350 degrees.
• Bake an additional 15-20 minutes or until the bacon is browned.

CREAM CHEESE, GARLIC, AND CHIVE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
• Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
• Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.