Chicken Breasts With Cream Cheese Sauce Recipes

CHICKEN BREASTS WITH CHEESE SAUCE

Steps:

• Combine the breadcrumbs and flour.
• Lightly beat the egg whites with 8 teasp water.
• Dip chicken in the egg white mix and then coat with the breadcrumb mix.
• Heat a little oil in frying pan and brown chicken for about 5mins each side.
• Place chicken in an oven proof dish and place in oven at 180'C or 350'F.
• Bake for approx 15mins or until cooked through.
• While chicken is in oven make sauce.
• In a small saucepan melt butter and add flour.
• Cook 1min.
• over med heat.
• Add milk and stir constantly until boiling.
• Turn to low heat and simmer for 2mins still stirring.
• Remove from heat and stir in 1/4cup cheese.
• Place a chicken breast on each of 4 plates and pour over sauce.
• Sprinkle with remaining cheese.
• Garnish with parsley or paprika.

GARLIC CREAM SAUCE OVER CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chicken breasts with oregano, basil, salt, and black pepper.
• Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
• Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

CHICKEN WITH CREAM CHEESE SAUCE

Steps:

• Brush chicken with melted butter; sprinkle with dressing mix, salt and pepper. Pour 1/4 cup broth into a 5-qt. slow cooker; add chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove to a serving platter; keep warm. Reserve 3/4 cup cooking juices; set aside., In a large saucepan, cook onion in butter over medium heat until tender. Stir in the soup, cooking juices, garlic and remaining broth; heat through. Add cream cheese; cook and stir until cheese is melted. Serve with chicken and rice; sprinkle with almonds.

CHICKEN IN POOR MAN'S RICH CREAM CHEESE SAUCE

Steps:

• Sprinkle chicken with seasoning salt and garlic powder, and set aside.
• In a microwaveable bowl, mix cream cheese, milk, garlic powder and pepper.
• Microwave for 30 seconds at a time, checking and stirring until cream cheese is melted.
• Heat olive oil in a saute pan.
• Add chicken to pan and saute at medium heat adding small amounts of water to pan, as needed, so that chicken doesn't get too dry or stick to pan. The chicken will release juices that blend with the water.
• When chicken is cooked through, but there is still some of this "juicy water" in the pan, add the sauce to the pan and cook until heated through.
• Remove chicken with a slotted spoon and arrange on a bed of white rice.
• Spoon or pour sauce over the chicken and then sprinkle with parsley or chives.
• NOTE: I usually serve this dish with a side of steamed broccoli drizzled in heated olive oil (I season the heated olive oil with lime juice and garlic powder). YUMMY!