Cream Cheese Stuffed Chicken Breasts Food

BACON, CHILE AND CREAM CHEESE-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Line large rimmed baking pan with cooking parchment paper.
• In 10-inch skillet, cook bacon over medium heat until crispy. Using slotted spoon, transfer to medium bowl. In same skillet, add onion and poblano chile; cook until softened, about 6 minutes. Transfer to bowl with bacon. Let stand 3 minutes. Add cream cheese, Monterey Jack cheese, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine.
• Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with a quarter of the cream cheese filling (generous 1/4 cup). Press edges of chicken together to seal.
• Pour melted butter into shallow bowl. In another shallow bowl, place bread crumbs. Season stuffed chicken breasts with remaining 1/4 teaspoon each salt and pepper. Dip chicken into melted butter to coat both sides, then dip into bread crumbs to coat completely. Transfer to pan. Bake 20 to 25 minutes or until chicken is no longer pink in center (at least 165°F).

CREAM CHEESE STUFFED CHICKEN BREASTS

Steps:

• Using a sharp knife, cut the chicken breasts across the center, like you would a hamburger bun, but don't cut all the way through, instead, open it up so you have one large, thin piece of chicken.
• Preheat oven to 450 F degrees.
• Combine Arla cream cheese, spinach, roasted red peppers, lemon juice, and paprika.
• Spoon cream cheese mixture onto the open chicken breast.
• Roll the chicken breast and criss cross tie it to keep it together while cooking.
• Season the exterior of the chicken generously with salt and pepper.
• In an ovenproof skillet, heat oil over medium high heat.
• Sear, and brown the rolled chicken on all sides
• Transfer the whole pan to your preheated oven and bake for approximately 9 minutes, until chicken reaches an internal temperature of 165 degrees F..
• Let rest for two to five minutes, then remove the tie and slice.
• Enjoy!

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.

EVERYTHING CREAM CHEESE CHICKEN

Steps:

• Preheat oven to 375°F. Line a baking pan with parchment paper.
• Break the bagel into small pieces and place in a blender or food processor. Pulse to create crumbs (don't make them too fine).
• Combine the breadcrumbs with 2 tablespoons everything seasoning and olive oil. Mix well to combine. In a small bowl, combine cream cheese, garlic powder, parmesan cheese, and cheddar cheese.
• Cut each chicken breast lengthwise (so it opens like a book) but don't cut all the way through. Fill each breast with the cream cheese mixture. Season with salt & pepper.
• Mix beaten egg with 1 tablespoon of water. Dredge each chicken breast in the flour and dip into the beaten egg. Roll in the bagel crumbs and place on a baking sheet.
• Sprinkle with remaining everything seasoning.
• Bake on prepared pan for 35-40 minutes or until chicken reaches 165°F. Rest 5 minutes before serving.

SPINACH AND CREAM CHEESE STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray.
• Heat a skillet over medium heat. Add oil, garlic, and onion. Cook and stir until tender, 1 to 3 minutes. Add ham and spinach leaves and stir until wilted, about 1 minute. Chop slightly in the skillet. Remove from heat and stir in cream cheese until melted and mixture has cooled a bit. Add Swiss cheese and set filling aside.
• Cut each chicken breast to 1/2 inch thickness and place in a bowl. Pour Italian dressing over chicken. Place 1 chicken breast on a cutting board and pound thinner. Add about 1/4 of the filling and fold chicken over to form a packet. Seal using toothpicks and place in the prepared baking pan. Repeat with remaining chicken breasts and filling.
• Combine crushed crackers and Cheddar cheese together in a bowl. Cover filled chicken breasts with cracker mixture, mashing them into the breasts.
• Bake in the preheated oven for 45 minutes. Remove from oven and let sit for 10 minutes before transferring from the pan to a serving platter to allow filling to set up. Remove toothpicks before serving.

CREAM CHEESE AND HERB STUFFED CHICKEN

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.

GREEN CHILE CREAM CHEESE STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 375ºF
• Whip cream cheese with hand mixer until light and fluffy. Stir in shredded Colby and green chiles.
• Carefully cut a pocket into each chicken breast. Make sure not to cut all the way through.
• Fill chicken with cream cheese mixture.
• Mix garlic powder, cumin, smoked paprika, salt and pepper. Sprinkle spice mixture over chicken breasts.
• Heat oil in cast iron pan over medium/high heat.
• Gently place chicken breasts top side down into hot pan. Brown tops, flip then transfer to preheated oven. (tuck any escaping filling back into chicken breasts)
• Bake for 18-22 minutes or until thickest part of chicken reaches 165ºF internal temp.

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.

BACON WRAPPED, CREAM CHEESE STUFFED CHICKEN BREASTS

Steps:

• Pound out Chicken breast so it is about 1/4" thick.
• Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
• Roll Chicken breast up to conceal cream cheese.
• Wrap partially cooked bacon around chicken breast and secure with toothpick.
• Place on baking sheet and back for about 30 minutes at 375.
• Broil for about 5 minute to crisp bacon.

SPINACH-STUFFED CHICKEN BREAST WITH CREAM CHEESE RECIPE

Steps:

• In a bowl, combine paprika, onion powder, garlic powder, and salt. Mix together thoroughly and set aside.
• To make the spinach mixture, combine cream cheese, Parmesan cheese, mayonnaise and spinach in another bowl. Mix thoroughly.
• Slice a pocket into the side of each chicken breast meat.
• Spoon the spinach mixture into the breast pockets and spread it evenly.
• Prepare the casserole dish by drizzling olive oil and sprinkling some of the spice mixture in it.
• Place the chicken in the dish and add more spice mixture and olive oil over the chicken.
• Preheat oven to 375 degrees F. Then bake uncovered for 25 minutes.
• Place the stuffed chicken breast in a plate, and use the drippings as the sauce.
• Garnish with parsley, then serve and enjoy!

BACON WRAPPED CREAM CHEESE STUFFED CHICKEN BREASTS

Steps:

• 1. Pound out Chicken breast so it is about 1/4" thick
• 2. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
• 3. Roll chicken breast up to conceal cream cheese
• 4. Wrap partially cooked bacon around chicken breast and secure with toothpick
• 5. Place on baking sheet and back for about 30 minutes at 375
• 6. Broil for about 5 minute to crisp bacon

CREAM CHEESE STUFFED CHICKEN WRAPPED IN PARMA HAM

Steps:

• Pre heat oven to 200°C. Cook the shallot and garlic with a little oil and pinch of salt before adding the lemon zest. Remove from heat and leave to cool.
• Add the mixed herbs to the cream cheese. Season and mix with the cooled shallot and garlic.
• Prepare the chicken by removing the mini fillet on the underside if the breast. Cut a small pocket in the thickest part of the breast and fill with half the cream cheese mixture. Seal the breast with the mini fillet and repeat this step for the second chicken breast.
• Lay the Parma Ham out and set the chicken on it. Wrap the Ham around the chicken as tightly as possible, securing with a cocktail stick if needed.
• Lay the parcels on a baking sheet and cook in the pre heated oven for about 20 minutes. Allow to rest for a few minutes before serving.

BROCCOLI STUFFED CHICKEN BREAST WITH CREAM CHEESE

Steps:

• Cut the chicken breasts into thin fillet from the center horizontally. Now pound it using a meat tenderizer so that it becomes large and thin.
• Season Chicken with Salt, Pepper, Smoked Paprika, and Oregano. Keep it aside. Adjust salt and pepper as per your taste. (If you want you can add Onion Powder & Garlic Powder as well)
• In a medium-sized bowl combine mild cheddar cheese, Cream Cheese, Garlic Powder, Salt, and Broccoli florets. Make sure you add salt as per your taste. Combine this evenly using a spoon so that the cheese and cream cheese is completely coated on the broccoli florets.
• Now Place the Broccoli Cheese Mixture in the center of the Season Chicken breast. Roll it gently from the side and seal it using a toothpick. Make sure you pass the toothpick completely so that the filling doesn't come out. You may need 2-3 toothpicks for one chicken breast.
• Now heat some Olive Oil in a skillet. Once the oil shimmers, add Broccoli Cheese Stuffed Chicken Breasts and sear until half cooked. Flip over and sear the other side as well. Don't overcook. The Chicken might stick to the pan if you keep one side on for quite a long time. You can use a spoon and a pair of kitchen tongs to flip it gently.In the Meantime Preheat oven to 400F OR 200C and Grease a baking tray with cooking spray.
• Once the chicken is seared, place it in a greased baking tray. Bake in a preheated oven at 400F for 10-minutes. Flip over and cook another side for another 8-10 minutes or until a meat thermometer when inserted in the chicken reads 165F.
• Pull out the toothpicks gently once the chicken breasts cool down. Serve with a healthy side salad or mashed potato or green beans.

BACON AND CREAM CHEESE STUFFED CHICKEN

Steps:

• Preheat oven to 375°F.
• Butterfly each chicken breast. To butterfly, slice into the thick side of the breast and cut towards the thin point, being careful not to cut all the way through to the other side. You should be able to open the chicken breast (resembling the shape of a butterfly).
• In a small bowl, whisk eggs.
• In a second bowl, combine your bread crumbs, parmesan cheese, and garlic powder.
• On a plate or a wide bowl, spread out the flour.
• In a third small bowl mix together the cream cheese mixture including cream cheese, garlic powder, crumbled bacon and shredded mozzarella
• Divide the cream cheese mixture into your 4 chicken breasts, spreading out to cover, and fold the breast closed.
• Roll each breast in flour, dip each stuffed breast carefully in the egg mixture and then roll in your bread-crumb mixture.
• Place on baking sheet and bake in the oven for 30-45 minutes (time will vary based on the size of chicken breast).

KETO CREAM CHEESE STUFFED CHICKEN BREAST

Steps:

• Directions
• Pre-heat the oven to 375 degrees F.
• Cut each chicken breast in half horizontally so that each breast can open like a book. (Be sure to not cut through the entire chicken breast.) If desired, use a meat mallet to pound each chicken breast until approx. 1/4-inch thick.
• Pat dry each chicken breast and season the outside with garlic salt, paprika, onion powder, salt, pepper, and any additional seasonings, of choice.
• Combine the spinach, softened cream cheese and mayonnaise in a bowl. Season with salt and pepper, to taste.
• Spoon about 2 tbsp of the spinach mixture into the inside of each chicken breast.
• Fold the chicken breast closed and place it on a baking sheet. If needed, secure each chicken breast closed with a toothpick.
• Place in the oven and bake for 25 minutes or until the chicken is fully cooked and no pink remains. Remove the toothpicks and discard.
• Serve your cream cheese stuffed chicken and enjoy!