Cream Cheese Stuffed Chicken Breasts
If you want to add more gluten free recipes to your repertoire, Cream Cheese Stuffed Chicken Breasts might be a recipe you should try. This main course has 433 calories, 30g of protein, and 32g of fat per serving. For $2.16 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. A few people made this recipe, and 19 would say it hit the spot. It is brought to you by Foodista. If you have olive oil, garlic, cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a good spoonacular score of 59%. If you like this recipe, you might also like recipes such as Cream Cheese Stuffed Chicken Breasts, Cream Cheese Stuffed Chicken Breasts, and Cream Cheese Stuffed Chicken Breasts.
Servings: 4
Ingredients:
4 slices bacon
1/4 teaspoon freshly ground black pepper
2 tablespoons to 3 melted unsalted butter
3 ounces pkg. cream cheese
4 tablespoons fresh tarragon, finely chopped
2 cloves garlic, minced
2 tablespoons butter or olive oil
1/4 cup diced onion
1/4 teaspoon salt
4 boneless, skinless chicken breasts
Equipment:
frying pan
oven
paper towels
meat tenderizer
toothpicks
Cooking instruction summary:
- Preheat the oven to 350 F.
- In a small skillet, sweat the onions over medium-low heat in the butter or olive oil until they are soft and translucent, about 5 minutes. Add the garlic and cook for another minute then remove from the heat and allow to cool.
- In another skillet, saut the bacon over low heat until soft and the fat is beginning to render out, but dont allow it to brown. Remove to a paper towel and set aside.
- Place the chicken breasts between two sheets of waxed paper and evenly pound to 1/4-inch thickness, either with the smooth side of a meat mallet or a small, heavy pan. Season on both sides with the salt and pepper.
- Stir the onion and garlic into the cream cheese until well blended; divide evenly between the chicken by placing a dollop in the center of each breast. Roll or fold the chicken around the cream cheese mixture, tucking the ends under and securing with toothpicks. Sprinkle the tarragon evenly over the chicken packages, and wrap each with a piece of bacon. Place in an 8x11 baking dish and drizzle with the melted butter.
- Bake for 25 to 30 minutes, or until the chicken is done, the bacon is browned and the cream cheese is heated all the way through. Serve immediately.
Step by step:
1. Preheat the oven to 350 F.In a small skillet, sweat the onions over medium-low heat in the butter or olive oil until they are soft and translucent, about 5 minutes.
2. Add the garlic and cook for another minute then remove from the heat and allow to cool.In another skillet, saut the bacon over low heat until soft and the fat is beginning to render out, but dont allow it to brown.
3. Remove to a paper towel and set aside.
4. Place the chicken breasts between two sheets of waxed paper and evenly pound to 1/4-inch thickness, either with the smooth side of a meat mallet or a small, heavy pan. Season on both sides with the salt and pepper.Stir the onion and garlic into the cream cheese until well blended; divide evenly between the chicken by placing a dollop in the center of each breast.
5. Roll or fold the chicken around the cream cheese mixture, tucking the ends under and securing with toothpicks. Sprinkle the tarragon evenly over the chicken packages, and wrap each with a piece of bacon.
6. Place in an 8x11 baking dish and drizzle with the melted butter.
7. Bake for 25 to 30 minutes, or until the chicken is done, the bacon is browned and the cream cheese is heated all the way through.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
