Garden Cream Cheese Stuffed Chicken
By: Tiffany
Published: Saturday, September 25, 2010 - 8:54am

Ingredients




2 boneless, skinless chicken breasts
5 ounces cream cheese (I used garden vegetable flavor)
1/4 cup fresh chopped herbs (I used basil, rosemary, parsley, 
1 lg yellow onion sliced into ⅛ rings
2 cloves garlic finely chopped
1/4 cup bread crumbs
2 tablespoons Parmesan cheese
Salt and pepper





Preparation

1 Preheat oven to 400 degrees. Rinse and pat dry chicken breast. Lay chicken out on a cutting board and cover with plastic wrap. Pound the chicken flat with a rolling pin or meat tenderizer. Butterfly if necessary. Season with salt and pepper. 2 In a small bowl mix together the cream cheese with the chopped herbs and garlic until well combined. Spread the cream cheese mixture on the flattened chicken breast. 3 In another small bowl combine the bread crumbs and the Parmesan cheese. Lightly sprinkle the bread crumb mixture over the chicken. Roll the chicken breast as tightly as possible into a roll. 4 Spray a casserole dish with cooking spray. Place sliced onions on the bottom of the dish to form a bed for the chicken breasts. Place chicken on top of onions and top with more onions. Sprinkle everything with the remaining breadcrumb mixture so as to evenly coat. 5 Place dish on the center rack for 40 minutes or until chicken is done and onions are golden brown. Let cool for 5 minutes before serving. 6 Serving suggestion, cut into slices and serve with greens and cous cous. Serves 2 








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Preparation

 1  Preheat oven to 400 degrees. Rinse and pat dry chicken breast. Lay chicken out on a cutting board and cover with plastic wrap. Pound the chicken flat with a rolling pin or meat tenderizer. Butterfly if necessary. Season with salt and pepper.  2  In a small bowl mix together the cream cheese with the chopped herbs and garlic until well combined. Spread the cream cheese mixture on the flattened chicken breast.  3  In another small bowl combine the bread crumbs and the Parmesan cheese. Lightly sprinkle the bread crumb mixture over the chicken. Roll the chicken breast as tightly as possible into a roll.  4  Spray a casserole dish with cooking spray. Place sliced onions on the bottom of the dish to form a bed for the chicken breasts. Place chicken on top of onions and top with more onions. Sprinkle everything with the remaining breadcrumb mixture so as to evenly coat.  5  Place dish on the center rack for 40 minutes or until chicken is done and onions are golden brown. Let cool for 5 minutes before serving.  6  Serving suggestion, cut into slices and serve with greens and cous cous. Serves 2