Baked Cream Cheese Chicken Recipe Recipes Recipe For Stuffed

SAVORY STUFFED CHICKEN BREASTS (SEASONED CREAM CHEESE STUFFING)

Steps:

• Preheat oven to 450. Put the butter in a 9x9 baking pan and put it in there while the oven is warming up.
• Combine the cream cheese, onion, garlic and seasonings. Mix well until blended.
• Pound chicken to about 1/4 inch thickness.
• Spread each piece with 1/4 of the cream cheese mixture, roll up and secure with toothpicks.
• Dip in eggs and roll in cracker crumbs.
• Place in hot butter in baking pan and turn over to coat with butter.
• Bake 25-30 minutes or until cooked through and browned nicely.

BARBECUE BACON CHICKEN STUFFED WITH RANCH CREAM CHEESE

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
• Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
• In small bowl, stir together cream cheese and dressing mix.
• Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with one-fourth of the cream cheese filling (about 2 tablespoons). Press edges of chicken together to seal. Season chicken breasts with salt and pepper.
• Arrange bacon pieces diagonally over tops of chicken breasts, pressing bacon over sides. Brush each with 1 tablespoon barbecue sauce.
• Bake 15 minutes. Brush with remaining 1/4 cup barbecue sauce, using about 1 tablespoon on each breast. Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

CREAM CHEESE CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat.
• Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish.
• Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear.

CHICKEN STUFFED BAKED AVOCADOS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Scoop out some of the flesh in the center of each avocado; place into mixing bowl. Add chicken, cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well to combine. Scoop spoonfuls of chicken mixture into the wells of each avocado; top each with generous amount of Parmesan cheese. Place avocado halves, face-up, in muffin cups to stabilize.
• Bake avocados in preheated oven until cheese is melted, 8 to 10 minutes.

GREEK CREAM CHEESE-STUFFED CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
• Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
• Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CREAM CHEESE, GARLIC, AND CHIVE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
• Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
• Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

STUFFED CHICKEN BREASTS WITH BACON AND CREAM CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet and a baking pan with foil.
• Lay bacon strips in a single layer on the prepared baking sheet.
• Place bacon in the preheated oven and cook until browned and crisp, about 15 minutes. Drain bacon slices on paper towels and chop. Keep the oven on.
• Slice chicken breasts horizontally, without going all the way through.
• Combine cream cheese, 1/4 cup of Cheddar cheese, green onions, and cilantro in a bowl. Add chopped bacon and mix to combine.
• Open chicken breasts at the hinge point and spread cream cheese mixture in a thin layer over each one. Close and transfer to the prepared baking pan.
• Bake in the preheated oven for 30 minutes. Top with remaining Cheddar and bake until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let cool slightly before serving.