Monday, November 29, 2010

Cream cheese stuffed chicken.

Prep time: 15 minutes.
Cook time: 45 minutes.

4 boneless, skinless chicken breasts
1 8-oz container soft cream cheese spread
4 green onions, thinly sliced
4 bacon slices

Preheat oven to 375 degrees Fahrenheit. Coat a rectangular 2-qt baking dish with nonstick spray; set aside. (I used my Pampered Chef (r) Deep Covered Baker.) Place each chicken breast between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to 1/4-inch thick. Remove plastic wrap.

In a small bowl combine cream cheese and green onions. Spread on each chicken breast, leaving a 1/2-inch border at the edges. Roll up from one short side, and wrap with 1 bacon slice; secure with wooden toothpicks, if needed. Repeat with remaining breasts.

Place chicken rolls, seam side down, in baking dish. Bake 45 minutes or until chicken is no longer pink. (165 degrees Fahrenheit internal temperature.)

Serves 4. (c) Try-Food International.

I served this with rigatoni noodles in a scampi garlic sauce.

Box of rigatoni noodles.
Packet of scampi seasoning; can be found in the seafood section at the grocery store.
Stick of butter/margarine.
Olive oil.
Two garlic gloves, minced or diced.

Boil noodles per box directions.

In a small saucepan, melt butter and olive oil together. Add the garlic. Stir together over medium heat for a few minutes, then add 2 tbsp of the scampi seasoning. Stir well.

Drain the noodles, and place them in a bowl. Pour the sauce over the noodles and mix it well. If you're feeling frisky, throw some grated Parmesan on top.


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