CREAM CHEESE AND HERB STUFFED CHICKEN
This Cream Cheese and Herb Stuffed Chicken is a fresh, flavorful, low carb dinner!
Provided by Emily Bites
Categories Main Course
Time 48m
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 400. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the cream cheese with the parsley, dill, chives and garlic and mash together using a spatula until mixed.
- Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. Open each breast at the slit. Divide the cream cheese mixture evenly amongst the four breasts and spread across the surface of one side (leaving the other half empty to fold over the filling). When all four breasts are topped on one side, fold the empty half over the filling to make a stuffed breast. Sprinkle each stuffed and closed breast with salt and pepper, flip them over and sprinkle the bottom side as well.
- In a large skillet, add the oil and bring over medium-high heat. Working in batches of two at a time so as not to crowd the pan, add the stuffed chicken breasts to the pan and cook for about 1-2 minute(s) until the bottoms are seared golden. Flip the breasts and cook for another minute on the other side to do the same. Transfer the breasts to the prepared baking sheet and place in the pre-heated oven. Bake for 30 minutes until chicken is fully cooked through.
Nutrition Facts : Calories 307 kcal, ServingSize 1 serving
HERB AND CREAM CHEESE STUFFED CHICKEN BREASTS
Make and share this Herb and Cream Cheese Stuffed Chicken Breasts recipe from Food.com.
Provided by KLBoyle
Categories Chicken Breast
Time 42m
Yield 4 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 453.4, Fat 24.6, SaturatedFat 9.8, Cholesterol 165.7, Sodium 964, Carbohydrate 21.6, Fiber 1.3, Sugar 3.3, Protein 34.8
CREAM CHEESE & HERB STUFFED CHICKEN BREASTS
This is a versatile recipe using your favorite herb with cream cheese, sandwiched in a chicken breast half, then breaded and baked for 30 minutes. Presto, quick and delicious dinner! I like oregano; sage or basil are other possibilities. Try 'em all!
Provided by EdsGirlAngie
Categories Chicken Breast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 15
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.
HERB STUFFED CHICKEN BREASTS
This special dish is a keeper! From the Stovall House in Georgia.The chicken can be stuffed and refrigerated the day before then can be browned, baked and served.
Provided by Aroostook
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Soften cream cheese and mix in fresh herbs. ( If you use dry herbs use 1 tsp instead of one tablespoon)
- Cut a pocket in each chicken breast.
- Stuff with a heaping tablespoon of herb stuffing.
- Dredge each breast in flour.
- Dip in the egg wash and roll in the bread crumbs.
- In a large skillet add 3 tablespoons of oil, and saute the breasts until browned/ Place the sautéed breasts on a greased baking pan.
- Bake at 350 F for 20 minutes or so.
HERB CHEESE-STUFFED CHICKEN BREASTS WITH RED PEPPER SAUCE
Make and share this Herb Cheese-Stuffed Chicken Breasts With Red Pepper Sauce recipe from Food.com.
Provided by swissms
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sauce:.
- Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers. Puree peppers in processor until smooth. Transfer puree to heavy small saucepan. Add whipping cream and chicken broth. Boil until reduced to 1 cup, about 4 minutes. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Chicken:.
- Preheat oven to 350°F Mix cream cheese and tarragon in small bowl to blend. Season to taste with salt and pepper. Pound chicken between sheets of plastic wrap to 1/4-inch thickness. Spread 2 T cheese mixture over each breast, leaving 1/2-inch border on all sides. Starting at 1 short end, roll up each breast. Secure seam and ends with toothpicks. Sprinkle chicken with salt and pepper.
- Heat olive oil in heavy large oven-proof skillet over medium-high heat. Add chicken and cook until brown on all sides, about 4 minutes. Pour white wine around chicken. Transfer skillet to oven; bake until chicken is cooked through about 10 minutes.
- Transfer chicken to work surface. Remove toothpicks. Cut chicken breasts into 1-inch-wide slices. Bring sauce to simmer. Spoon sauce onto plates. Arrange chicken atop sauce and serve.
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- On a cutting board using a sharp knife butterfly the chicken breasts. Pound them out slightly to tenderize and to make them a little bit larger. Set them in the fridge until you are ready for them.
- In a bowl mix the cream cheese, cheddar, rosemary, chives, garlic and onion powder and salt and pepper.
- In a small sauce pot bring to a boil the cranberries, honey, cinnamon, clove and water. Lower the heat to a simmer and reduce until it is thick and syrupy. Remove the clove and cool completely.
- Season the chicken breast with salt and pepper, then place 1/4 the cream cheese mixture onto the chicken breast. Top with a tablespoon of the cranberry mixture. Close the chicken breast and secure the mixture.
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