Herb and cheese chicken breast
1 Servings
Ingredients
| Quantity | 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 |
Directions
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