Best Cream Cheese Herb Stuffed Chicken Breasts Recipes

Cream Cheese & Herb Stuffed Chicken Breasts image

Provided by EdsGirlAngie

Time 55m

Yield 2 serving(s)

Number Of Ingredients 15

2 boneless skinless chicken breast halves (not the monstrous ones, the "halved" ones)
2 tablespoons softened cream cheese
3 green onions, minced
4 tablespoons fresh sage or 4 tablespoons fresh basil
salt and pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/3 cup flour
1 egg, beaten with
1 teaspoon water
1/4 cup plain dried breadcrumbs (like Progresso)
1/4 cup grated parmesan cheese
1/4 teaspoon garlic powder
2 tablespoons melted butter

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 and Cream Cheese Stuffed Chicken Breasts image

Provided by KLBoyle

Time 42m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts, pounded to about 1/4 inch
3 ounces cream cheese, softened
3 ounces feta, crumbled
1 teaspoon basil
1 teaspoon oregano
1 teaspoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup breadcrumbs
2 tablespoons oil
1 egg
1 teaspoon milk
toothpick

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).