Cream Cheese And Herb Stuffed Chicken
A low-carb entrée that's easy to make and filled with flavor.
Adapted from Emily Bites
A low-carb entrée that's easy to make and filled with flavor.
Adapted from Emily Bites
- 4 ounces cream cheese, softened to room temperature
- 1 tablespoon parsley, minced
- 1 tablespoon dill, minced
- 1 tablespoon chives, minced
- 2 cloves garlic, minced
- 4 chicken breasts, boneless skinless (6 oz each)
- salt and pepper
- 1 tablespoon olive oil
Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
In a bowl, combine cream cheese, parsley, dill, chives, and garlic. Mix until evenly blended together.
Place chicken breasts on a cutting board. Butterfly each piece by using a sharp knife to slice into the breast from the side almost all the way through (creating a top and bottom). Open each breast along the cut so they lay flat.
Divide the cream cheese mixture evenly across the breasts and spread along the surface of one side (leaving the other side empty). When finished, fold the empty side back over to close the breast with the cream cheese filling inside.
Season both sides of each stuffed breast with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Working in batches, sear the chicken breasts 1-2 minutes on each side or until the outsides are a light golden color. Remove from the skillet and place on the baking sheet.
Bake 30 minutes or until chicken is fully cooked through.
Servings 4
- Amount Per Serving
- Calories 345kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 5g25%
- Cholesterol 144mg48%
- Sodium 242mg11%
- Potassium 358mg11%
- Total Carbohydrate 3g1%
- Sugars 2g
- Protein 52g104%
- Calcium 10 mg
- Iron 11 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Toothpicks can be used to help hold the stuffed breasts closed while cooking.
- Another option is to wrap the stuffed breast with bacon strips