Herb and cheese chicken breast

Yield: 1 Servings

Measure Ingredient
1 pack Cream cheese; (8 oz.) softened
2 tablespoons Milk
2 Green onions; minced
2 tablespoons Parsley; minced
½ teaspoon Thyme
½ teaspoon Salt
¼ teaspoon Pepper
1 small Garlic clove; crushed
8 Boneless chicken breasts
⅓ cup Dried bread crumbs
1 teaspoon Paprika
3 tablespoons Melted butter

Mix cream cheese, milk, onion, parsley, thyme, salt, pepper and garlic together. Pound chicken breasts with mallet until thin. Spread ⅛ of the cream cheese mixture on each chicken breast, fold over and secure with a toothpick. Mix bread crumbs and paprika. Coat chicken with melted butter, then crumbs. Place in a 9 x 13-inch dish; cook, covered with waxed paper in microwave oven on High for 15 minutes; rotate dish once. Variation: Leave skin on your chicken, do not pound. Push your fingers between skin and meat of chicken breasts to form a pocket. Spread some cheese mixture in pocket of each chicken breast. Makes 8 servings about 490 calories per serving.

Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998

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