Roasted Garlic and Cream Cheese Stuffed Chicken
I have been on quite the roasted garlic kick lately. I dreamed up this chicken late one night and was SO happy when it turned out EVEN BETTER than I could have ever imagined! Admittedly, it is a little…..involved….. but it was SO worth it. I did use one short cut, instead of making my own herbed cream cheese spread, I used a 6.5 oz tub of the Alouette Garlic and Herb Cheese spread. I LOVE that stuff. For my fellow garlic lovers out there, MAKE THIS! It’s a keeper! 🙂
Roasted Garlic and Cream Cheese Stuffed Chicken
Ingredients
4 Chicken Breast, pounded to 1/4 inch
1 tsp Salt
1/2 tsp Black Pepper
2 Eggs
2 TBSP Whole Milk
3/4 cup Bread Crumbs
1/4 cup Parmesan Cheese
1 TBSP dried Parsley
2/3 cup All Purpose Flour
fresh Basil leaves
2 bulbs of Roasted Garlic, or 1/4 cup ( I use this method)
1 (6.5oz) tub of Alouette Herb and Garlic Cream Cheese spread
Directions
Preheat the oven to 350 degrees F. After thinning each chicken breast to 1/4 inch, Dip each basil leaf into boiling hot water and set aside to drain on a paper towel. Mix the Alouette Cream cheese with the Roasted Garlic. Spread the Garlic/Cream Cheese mixture over each breast. Then add a layer of basil leaves on top of the cheese mixture. Starting at the smallest end of the Chicken breasts, roll each of them up tightly and secure each with 2 toothpicks. Put the flour in 1 bowl. Combine the eggs, milk, salt and pepper in a 2nd bowl. In a 3rd bowl, Combine bread crumbs, Parmesan cheese and parsley. Dredge each rolled up Chicken breast in the flour, then dip in egg mixture and finally, roll in the bread crumb mixture. Place each chicken breast in a greased baking dish. Bake at 350 degrees F for 30 minutes and then turn each chicken breast over and bake for 20 -25 more minutes or until the internal temperature reaches 165 degrees F.
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