Cream Cheese Chicken Breasts Recipes

EVERYTHING CREAM CHEESE CHICKEN

Steps:

• Preheat oven to 375°F. Line a baking pan with parchment paper.
• Break the bagel into small pieces and place in a blender or food processor. Pulse to create crumbs (don't make them too fine).
• Combine the breadcrumbs with 2 tablespoons everything seasoning and olive oil. Mix well to combine. In a small bowl, combine cream cheese, garlic powder, parmesan cheese, and cheddar cheese.
• Cut each chicken breast lengthwise (so it opens like a book) but don't cut all the way through. Fill each breast with the cream cheese mixture. Season with salt & pepper.
• Mix beaten egg with 1 tablespoon of water. Dredge each chicken breast in the flour and dip into the beaten egg. Roll in the bagel crumbs and place on a baking sheet.
• Sprinkle with remaining everything seasoning.
• Bake on prepared pan for 35-40 minutes or until chicken reaches 165°F. Rest 5 minutes before serving.

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.

CREAM CHEESE & HERB STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degres F.
• Flatten open chicken breasts; spread 1 tablespoon of cream cheese on one half of each breast (resist the temptation to use more-- a little cream cheese goes a looooooong way!).
• Evenly distribute the fresh herbs on top of that and season with salt and pepper.
• "Fold"the chicken breasts back up and press tightly, tucking in cream cheese a bit.
• In a shallow dish, combine the 1/2 teaspoons salt and pepper, paprika and flour.
• In another dish, pour the beaten egg mixture.
• In a third dish, combine bread crumbs, garlic powder and Parmesan cheese.
• First dip chicken breasts in flour mixture, then beaten egg mixture, then bread crumb mixture.
• Place chicken on a lightly greased baking sheet, drizzle about a tablespoon of melted butter on each breast and bake, uncovered, for 30 minutes or until cooked through and tender.

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.

CHICKEN BREASTS WITH CREAM CHEESE STUFFING

Steps:

• Preheat oven to 375°F.
• Mix cream cheese and chili powder.
• Carefully separate skin from meat of each chicken breast. Use a knife if you need to, then your fingers, to create a pocket between the skin and meat. Try not to tear the skin.
• Spoon the cream cheese mixture into the pocket you've created. Apply a little pressure with your fingers on the outside of the skin to spread the cream cheese in an even layer.
• Brush each chicken breast with olive oil, and season generously with salt and pepper.
• Bake for 45-60 min., or until chicken is cooked through. If the chicken is getting too browned on top, cover it with foil as it continues to cook.

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.