Cream Cheese Chicken Recipes Recipe For Shrimp Recipe Cards

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CREAM CHEESE CHICKEN



Cream Cheese Chicken image

A nice variation to chicken. Great for special occasions.

Provided by Jenny

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 6

Number Of Ingredients 7

1 teaspoon butter
8 ounces fresh mushrooms, sliced
6 ounces cream cheese, softened
6 skinless, boneless chicken breast halves
1 cup brown sugar
½ cup Dijon mustard
½ cup chopped walnuts

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.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 43.5 g, Cholesterol 101.4 mg, Fat 18.7 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 7.7 g, Sodium 677.7 mg, Sugar 36.5 g

CREAMY LEMON SHRIMP PASTA



Creamy lemon shrimp pasta image

You may substitute boneless, skinless chicken breasts for the shrimp. Add chicken and cook, stirring, for 7 to 8 minutes or until done. Add to this sauce with pasta and ParmesanSource: Unknown

Provided by Lynnda Cloutier

Categories     Seafood

Number Of Ingredients 9

2 cups penne pasta, uncooked
1 1/2 pounds raw, deveined peeled medium shrimp
1/2 cup chicken broth
6 ounces philadelphia cream cheese, cubed, three quarters of an 8 ounce package
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese
1 tablespoon chopped fresh parsley

Steps:

  • 1. cook pasta in a large pan as directed on package, adding shrimp to the boiling water for the last three minutes.
  • 2. Meanwhile, heat broth in a large skillet over medium heat. Add cream cheese, lemon zest and juice. Cook, stirring for 3 to 4 minutes or until the cream cheese is melted. Drain the pasta mixture. Add to creamed sauce with Parmesan. Mix well.
  • 3. Top with mozzarella, cover and cook for 3 to 4 minutes or until the mozzarella is melted. Sprinkle with parsley. Makes six servings

CHICKEN WITH SHRIMP SAUCE



Chicken with Shrimp Sauce image

This is a wonderful dinner that my mom and I came up with while trying to cook a seafood supper for the men. This meal is very delish and warming of the tummy.

Provided by love2cook

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 1h

Yield 4

Number Of Ingredients 13

4 boneless, skinless chicken breasts, cut in half and trimmed
1 tablespoon vegetable oil
1 tablespoon chopped onion
1 teaspoon chopped fresh garlic
1 cup chicken broth
4 tablespoons butter
½ cup all-purpose flour
1 cup milk
1 tablespoon lime juice
2 tablespoons tomato paste
½ cup chicken broth
1 teaspoon chopped fresh rosemary leaves
2 ounces small, cooked shrimp, peeled and deveined

Steps:

  • Place chicken breasts on a cutting board, and pound thin with a mallet.
  • Heat oil in a large skillet over medium-high heat. Stir in onions and garlic. Place chicken in skillet and brown on both sides. Add 1 cup chicken broth, reduce heat to medium low; cover, and simmer for 10 minutes. Remove skillet from heat.
  • Meanwhile, melt butter in a medium saucepan over low heat. Gradually stir in flour, stirring until smooth. Increase heat to medium, and cook briefly until thickened. Stir in milk, lime juice, and tomato paste; cook until it begins to thicken, about 25 minutes. Stir in 1/2 cup chicken broth to thin sauce, and warm through. Remove from heat, and stir in rosemary and shrimp.
  • To serve, remove chicken, onions, and garlic to plates with a slotted spoon, and top with sauce.

Nutrition Facts : Calories 502.6 calories, Carbohydrate 17.1 g, Cholesterol 199.6 mg, Fat 19.4 g, Fiber 0.8 g, Protein 61.6 g, SaturatedFat 9.5 g, Sodium 356.3 mg, Sugar 4.1 g

SHRIMP-STUFFED CHICKEN WITH CREAM SAUCE



Shrimp-Stuffed Chicken With Cream Sauce image

I found a great deal on chicken breasts and was looking for something different to do with some of them since we have been eating so much chicken lately. I came up with this and it's not too bad, if I do say so myself. I served it with wild rice and peas.

Provided by Sheynath

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breast halves (bone-in, skin-on)
4 ounces cream cheese
4 green onions, sliced thin
1/2 lb raw shrimp, cleaned and coarsely chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon olive oil
1 shallot, minced fine
1/3 cup dry white wine
1 large tomatoes, cored and diced small
1/4 cup heavy cream
salt and pepper

Steps:

  • Soften the cream cheese slightly. Mix green onions, shrimp, worcestershire and tabasco into the cream cheese. Divide into 4 equal portions.
  • Gently loosen skin at one end of each breast piece, making sure to keep as much skin intact on the long sides as possible. Push one portion of shrimp mixture under skin of each breast piece. Carefully smooth the mixture down the length of the chicken as evenly as you can.
  • Bake the chicken at 350 degrees for 35-40 minutes, or until chicken tests done. I put mine on a rimmed cookie sheet, you could also use a 9X13 baking dish.
  • Meanwhile, heat the olive oil in a small skillet over medium heat. Saute the minced shallot until it just begins to brown.
  • Add the wine to the shallots and simmer 5-10 minutes, until the wine has reduced to half.
  • Add the tomato to the wine and heat through, then pour in the cream. Bring the wine mixture to a boil, then simmer until sauce reduces and thickens, another 5-10 minutes. Taste sauce and add salt and pepper to your liking.
  • Spoon sauce over chicken and serve.

Nutrition Facts : Calories 398.4, Fat 26.6, SaturatedFat 12.3, Cholesterol 184.4, Sodium 234.5, Carbohydrate 6.1, Fiber 0.9, Sugar 1.9, Protein 29.9

CREAM SAUCE RECIPE COLLECTION



Cream Sauce Recipe Collection image

A collection of delectable cream sauce recipes - for pasta, chicken, salmon, seafood and even pork. The preparation times vary based on the complexity of each individual sauce, but overall expect about 20 minutes or less in most cases. Heavy cream is a must have ingredient common to all the recipes below.

Provided by CraftBeering

Categories     Cooking Tips and How Tos

Time 15m

Number Of Ingredients 19

1 1/2 cup heavy cream
1 tsp garlic salt
1 tsp dried oregano
1 1/2 cup shredded cheese (must be good melting cheese such as cheddar, at room temperature)
1 1/2 cup heavy cream
3 tsp chicken base
2 tsp Cajun seasoning (or to taste) OR 2 tsp (or to taste) red pepper flakes + 1 tbsp grated Parmesan cheese (optional)
1 cup of Mexican chorizo (removed from the casing)
1 1/2 cup heavy cream
2 tbsp olive oil (preferably extra virgin)
4-6 cloves garlic (adjust to taste), minced
1 1/2 cups heavy cream
2-3 tbps grated Parmesan (optional)
salt and pepper to taste
3/4 cup heavy cream
2 tbsp Dijon mustard
2 tbsp honey
1 cup heavy cream
2 tbsp whole grain mustard

Steps:

  • GARLIC CREAM SAUCE (with OPTIONAL PARMESAN) Heat the olive oil in a sauce pan over medium heat. Add the minced garlic and while constantly moving it around with a wooden spoon, sauté if for 30-40 seconds or until fragrant and just beginning to turn golden. Add the heavy cream, stir, bring to gentle simmer and simmer until the sauce thickens to your liking. Remove from heat. Add the grated Parmesan (optional) and stir until it melts and blends in with the sauce. Season with salt and pepper to taste. CHORIZO CREAM SAUCE In a non-stick pan over medium heat begin to brown the chorizo while gently breaking it up with a wooden spoon. When mostly cooked through, remove any excess fat with a small spoon (may not need to). Add the heavy cream, stir, bring to simmer and cook for another couple of minutes. Taste and adjust seasonings. HONEY MUSTARD CREAM SAUCE In a sauce pan over medium heat add the heavy cream, mustard and honey. Whisk until combined and simmer briefly until the sauce thickens to your liking. Season with salt and pepper to taste. SPICY CREAM SAUCE (CAJUN OR RED PEPPER FLAKES) In a sauce pan over medium heat add heavy cream and chicken base. Stir to combine and bring to simmer. Add Cajun seasoning OR red pepper flakes (plus optional Parmesan). Simmer until sauce thickens to your liking or thicken with slurry. SIMPLE CHEESE CREAM SAUCE Add the heavy cream to a sauce pan, place on stove and heat over the highest setting of low available before you get to medium-low. Add garlic salt and dried oregano and stir. Once you observe the cream forming a skin on the surface, it is hot enough. In batches add the shredded cheese and stir to combine. Add the next batch only after the previous one has been incorporated. When the sauce is smooth, remove from the heat and serve immediately. Leftovers of this sauce must be warmed up on low, with a bit of extra heavy cream, otherwise the fat from the cheese might cause it to separate. WHOLE GRAIN MUSTARD CREAM SAUCE In a small saucepan over medium heat combine the heavy cream and the whole grain mustard. Bring bring to simmer and let reduce for a couple of minutes until it reaches your desired thickness.

CREAM CHEESE AND SHRIMP STUFFED CHICKEN BREAST



CREAM CHEESE AND SHRIMP STUFFED CHICKEN BREAST image

Categories     Chicken     Bake     Dinner     Healthy

Yield 2

Number Of Ingredients 2

4 - OUNCES PEELED AND DEVAINED SHRIMP (ROUGH CHOP) 2 - 4 OUNCE BONELESS SKINLESS CHICKEN BREAST 4 SLICES TURKEY BACON 1 - SMALL RED ONION (MINCED) 2 - TBSP. CHOPPED GARLIC 1 - SMALL RED ONION (MINCED) 1 - RED PEPPER 1/8 INCH DICE 1 - SMALL JALEPENO DE-SEEDED AND (MINCED) 1 - TBSP. CHOPPED PARSLEY 8 - OUNCES SOFTENED LOW FAT CREAM CHEESE ¾ - tsp. KOSHER SALT ¼ - tsp. COURSE GROUND BLACK PEPPER
Read More http://www.epicurious.com/community/memberrecipes/submitarecipe#ixzz0p80uZqVs

Steps:

  • COMBINE THE ONION, GARLIC, RED PEPPER, JALEPENO,PARSLEY, SALT AND PEPPER AND MIX WELL. ADD SHRIMP AND FOLD INTO CREAM CHEESE MIXSTURE. WASH THE CHICKEN BREASTS UNDER COLD WATER ANDE PAT DRY WITH A PAPPER TOWEL. PLACE A BREAST ON A CLEAN CUTTING BOARD WITH THE SMALL END OF THE CHICKEN BREAST FACING YOU. PLACE YOUR LEFT HAND ON TOP OF THE BREAST AND CUT ¾ THE WAY THROUGH THE BREASTGOING AT A SLIGHT ANGEL DOWN .(NOTE NOT YOUR HAND) OPEN UP THE BREAST LIKE A BOOK ON THE CUTTING BOARD AND PLACE A PIECE OF PLASTIC WRAP OVER IT. THEN TAKE A MEAT TENDERIZING HAMMER WITTH A FLAT SIDE AND FLATTEN THE CHICKEN BREAST TO EQUAL THICKENESS. REPEAT WITH OTHER BREAST. PLACE BREAST ON THE CUTTING BOARD AND PLACE HALF THE CREAM CHEESE MIXTURE ON ONE SIDE AND FOLD OVER. TAKE TWO SLICES OF TURKEY BACON AND WRAP EACH ONE. PLACE ON A LIGHTLY OILED COOKIE SHEET AND BAKE AT 350' FOR 35 TO 40 MINUTES OR UNTIL TEMPETURE REACHES 165'.

SHRIMP CREAM PUFFS



Shrimp Cream Puffs image

This is a great holiday appetizer and is requested for Thanksgiving every year.

Provided by Kayrene Matye

Categories     Seafood Appetizers

Time 1h15m

Number Of Ingredients 12

1 c hot water
1/2 c butter
1 c flour
4 eggs
1/2 tsp salt
4 can(s) 6 oz size, baby shrimp
1-1/2 c chopped celery
3 eggs, hard boiled
3 tsp onion salt
1 tsp black pepper
2 pkg 8 oz, cream cheese
3/4 c mayonaise

Steps:

  • 1. Put hot water, butter, and salt in sauce pan and bring to a boil. Add the flour and stir well until the mixture starts to pull away from the sides of the pan. Using a mixer, then add your eggs one at a time, beating after each egg very well. This step is very important. Drop by teaspoon onto baking sheet and bake for 10 minutes at 425º. Reduce oven temperature to 400º and bake for another 23 minutes. They should be slightly browned and this time could vary so keep checking them. Remove from oven and cool.
  • 2. Mix all of the remaining ingredients together for the filling. Split the cream puffs when they are cool and fill with the filling mixture. Filling mixture keeps well in the fridge for several days.

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