Philadelphia Cream Cheese Chicken Recipe Recipe For Stuffed

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.

CREAMY PHILLY PESTO CHICKEN

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done (170 degrees F). Transfer to plate; cover to keep warm.
• Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.

PHILLY BACON WRAPPED CHICKEN WITH FRIED GREEN BEANS

Steps:

• Mix cream cheese, chives and lemon juice in a bowl.
• Preheat oven to 350.
• Slice a slit in the chicken breast and use your fingers to create a pocket. Fill chicken with 1/4 of your cream cheese mixture and secure closed with toothpicks.
• Wrap chicken in bacon (2 pieces each) and bake in oven for 45 min or until chicken is cooked throughout.
• Green Beans (start prep when chicken has been cooking about 30min).
• Slice bacon into 1/2 inch strips.
• Pan fry bacon and onions until bacon is crispy.
• Turn frying pan to low and mix in green beans.
• Pan fry beans on low for 10 min or until cooked.

CHICKEN AND PHILLY

Steps:

• Mix the Philadelphia and parsley in to a small bowl( and chopped garlic), and preheat oven to gas mark 5 or 160 c or 375 f.
• Slice the chicken in the side so you have pockets.
• Put about a table spoon of the Philadelphia mix into each pocket.
• Wrap each breast in about 2-3 pieces on pancetta or just enough to cover
• Then fry the breasts to seal the pancetta.
• Once they have all been sealed, wrap them loosely in to foil and put in a preheated oven for 30 mins.
• If at 30 minutes largest breast is not white all the way through put back for 5-10 mins. Once they are white and cooked, remove the juice and put them back in to brown off. How long for is your choice!

PHILADELPHIA CREAMY PENNE PASTA WITH CHICKEN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in hot oil in large skillet on medium heat 8 to 10 min. or until chicken is done, stirring frequently. Add remaining ingredients; cook 5 min. or until cream cheese spread is completely melted and mixture is well blended.
• Drain pasta. Add to skillet; mix lightly.

HERB AND CHEESE STUFFED ROAST CHICKEN

Steps:

• Heat oven to 375ºF.
• Mix cream cheese, rosemary, half the garlic and pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of breast, thighs and legs, being careful not to tear the skin. Spoon cream cheese mixture under skin; use fingers to spread mixture out to thighs and legs. Place lemon halves into cavity of chicken. Place chicken in shallow pan. Brush with 2 Tbsp. oil.
• Toss potatoes with remaining oil and garlic in separate pan. Bake chicken and potatoes 1-1/4 to 1-1/2 hours or until chicken is done (165º F), stirring potatoes every 30 min.
• Transfer chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Spoon potatoes around chicken. Skim fat from reserved juices in pan; discard fat. Spoon juices over chicken and potatoes.

CREAM CHEESE STUFFED CHICKEN WRAPPED IN PARMA HAM

Steps:

• Pre heat oven to 200°C. Cook the shallot and garlic with a little oil and pinch of salt before adding the lemon zest. Remove from heat and leave to cool.
• Add the mixed herbs to the cream cheese. Season and mix with the cooled shallot and garlic.
• Prepare the chicken by removing the mini fillet on the underside if the breast. Cut a small pocket in the thickest part of the breast and fill with half the cream cheese mixture. Seal the breast with the mini fillet and repeat this step for the second chicken breast.
• Lay the Parma Ham out and set the chicken on it. Wrap the Ham around the chicken as tightly as possible, securing with a cocktail stick if needed.
• Lay the parcels on a baking sheet and cook in the pre heated oven for about 20 minutes. Allow to rest for a few minutes before serving.