cream cheese-stuffed chicken breasts.
(2 RATINGS)
I made this one day, thinking, " uuhhm, I like cream cheese and I like chicken, so why don't i add the two together?" I came up w/ this. The sauce was easy to come up with, because I knew it needed a ligher sauce to counter the cream cheese.
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prep time
20 Min
cook time
25 Min
method
---
yield
4 serving(s)
Ingredients
- 4 - boneless, skinless chicken breasts
- 1/2 cup whipped lite cream cheese w/ chives
- 1/4 cup chopped red bell pepper.
- 1/2 teaspoon pepper.
- 1/2 cup reduced-sodium chicken broth
- 1 teaspoon freeze-dried chopped chives
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 2 teaspoons cornstarch
- 1 tablespoon freeze-dried chopped chives.
How To Make cream cheese-stuffed chicken breasts.
-
Step 1Place chicken breasts between plastic wrap and poud into 1/8"-thickness. Top each chicken breast w/ 2 tbsp cream cheese and 1 tbsp chopped red bell pepper. Sprinkle w/ 1 tsp chives. Roll up breast, press edges to seal. Secure w/ toothpicks. Spray a lg skillet w/ cooking spray.Place over med-high heat. Cokk chicken until browned. Heat oven to 375. Spray a lg casserole dish w/ cooking spray. Place chicken in casserole dish. Sprinkle w/ pepper. In small pan, combine chicken broth, lemon juice and cornstarch. Stir until thickened. Cook 2 more mins. Place chicken in oven, cook 25 min. Stir butter into cornstarch mix, sprinkle w/ remaining chives. Spoon sauce over chicken.
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