Garlic And Chive Vegan Cream Cheese Recipes

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CREAM CHEESE, GARLIC, AND CHIVE STUFFED CHICKEN



Cream Cheese, Garlic, and Chive Stuffed Chicken image

Butterflied chicken breasts are stuffed with a garlic, chive, and cream cheese mixture, wrapped with a slice of bacon, and topped with butter. Very delicious and easy to make!

Provided by Eireann

Categories     Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
2 tablespoons dried chives
1 clove garlic, minced
4 skinless, boneless chicken breast halves, butterflied
4 slices turkey bacon
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 401.3 calories, Carbohydrate 2 g, Cholesterol 152.4 mg, Fat 30 g, Protein 30.3 g, SaturatedFat 17.2 g, Sodium 377.4 mg, Sugar 0.3 g

GARLIC AND CHIVE VEGAN CREAM CHEESE



Garlic and Chive Vegan Cream Cheese image

Make and share this Garlic and Chive Vegan Cream Cheese recipe from Food.com.

Provided by Rachelle T.

Categories     Spreads

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

1 cup raw cashews, soaked beforehand (longer the better! preferably overnight but 30 mins will do)
1/4 cup water
1 tablespoon nutritional yeast (can be omitted)
1 teaspoon salt
1 dash black pepper
1 small garlic clove
1 tablespoon chopped fresh chives (and more for garnish)
1 -2 tablespoon fresh lemon juice

Steps:

  • Drain your soaked cashews and then blend them up with all of the ingredients bar the water.
  • Scrape down sides and add water.
  • Blend with a high-powered blender, scraping down sides as you go, until its smooth.
  • Scrape contents into a bowl/contained. Add the remaining chives on top and cover and refrigerate.
  • Can be eaten immediately but thickens up when in the fridge.
  • Can keep for probably up to 5-7 days but unlikely it will last that long!

Nutrition Facts : Calories 210.3, Fat 16.1, SaturatedFat 3.2, Sodium 589.2, Carbohydrate 13.4, Fiber 2.1, Sugar 1.8, Protein 6.6

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