Garlic and Herb Stuffed Chicken Breast
Chicken breast stuffed with vegetable herb cream cheese, garlic and toasted pine nuts. An easy weeknight entree!
Equipment
- Medium bowl
- baking sheet
Ingredients
- 4 boneless, skinless chicken breasts , 14 ounce
- 1/2 cup Philadelphia garden vegetable cream cheese
- 1/2 teaspoon minced garlic
- 2 scallions finely chopped
- 1/4 cup pine nuts toasted
- salt & pepper to taste
- 2 Tablespoon Dijon mustard
- 1 Tablespoon honey
Instructions
- Preheat oven to 450°F (232°C). In a medium bowl, mix cream cheese, garlic, scallions and toasted pine nuts. Set aside.
- Blot chicken breasts with a paper towel. With a sharp knife, make a horizontal cut halving the chicken breasts, but leave one side attached. Spread the chicken breasts open so that they lie flat.
- Place a generous tablespoon in the middle of each chicken breast. Reclose the chicken breast and pinch closed.
- In a small bowl, mix the mustard and honey. Brush on the top of each chicken breast. Place the chicken breasts on a flat foil-lined baking sheet. Roast for 20-25 minutes or until internal temperature reaches 165°F(74°C).
Notes
Recipe from Cooks.com
Nutrition Facts
Calories: 279kcal (14%)Carbohydrates: 8g (3%)Protein: 27g (54%)Fat: 15g (23%)Saturated Fat: 5g (31%)Cholesterol: 90mg (30%)Sodium: 348mg (15%)Potassium: 495mg (14%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 363IU (7%)Vitamin C: 2mg (2%)Calcium: 48mg (5%)Iron: 1mg (6%)
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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