I saw this recipe floating around Pinterest and I just knew I had to remake it in a healthier way. So, I went right to work and I gotta say . . . I think the remake is pretty darn goooooood! Seriously . . . a breaded chicken breast with cream cheese in it? Yeah, it’s even better than it seems. That cream cheese filling has onion, fresh parsley, and garlic in it . . . talk about awesome flavor! The slight crispiness from the bread crumbs just helps to top this little chicken roll right off.
I ended up using 4 large chicken breasts (the size you get in those big bags of chicken from Costco), which allowed me to cut them all in half. I started with about 2 1/2 pounds of chicken and that yielded me 8 fabulous chicken rolls. There was plenty of enough filling for each and the serving size was just perfect!
Hurry! Add these to your “MUST TRY” list. You won’t regret it!
Cream Cheese Stuffed Chicken
Adapted from the Happy Lil’ Homemaker
4 large boneless, skinless chicken breasts
4 ounces light cream cheese (1/3 less fat), room temperature
1 tablespoon of chopped parsley
1 tablespoon of onion, minced
2 teaspoons of lemon juice
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1/2 cup Italian style bread crumbs
canola cooking spray
Pre-heat oven to 350. Prepare a baking sheet by lining a jelly roll pan with aluminum foil (this helps make clean-up a cinch) and then placing an oven-safe cooling rack on the foil. (You can also cook the chicken in a baking dish if you prefer. You will just end up with a less crispy bottom on the chicken.)
Place chicken breasts between sheets of plastic wrap. Use a meat mallet (or a rolling pin works if you don’t have a meat mallet) to flatten around 1/4 inch thick. Cut each breast in half. In a bowl, beat cream cheese, parsley, onion, garlic salt and pepper and lemon juice until blended. Dividing the mixture between the 8 pieces of chicken breasts, spoon the cream cheese mixture on each piece of chicken and spread it over the chicken (but no need to go right up to the edges). Roll chicken. Coat rolls with canola cooking spray then roll in bread crumbs. Place chicken rolls on prepared baking sheet. Lightly spray the coated chicken breasts with more canola cooking spray. Bake for 35-40 minutes or until chicken is fork tender and juices run clear (or, if using a thermometer, when chicken reaches 165 degrees).
Nutritional Information (Per Serving = 1 Stuffed Chicken Roll)
Fat: 4.6g (2g = Sat.)