Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Baked Cream Cheese-Stuffed Chicken Breasts
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When it comes to chicken, there's nothing quite as indulgent as cream cheese-stuffed chicken breasts. These crispy-coated bad boys are sure to satisfy even the most demanding of appetites.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
ingredients
4 boneless, skinless chicken breast halves
3 ounces cream cheese, softened
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped onion
1 tablespoon lemon juice
1/4 cup all-purpose flour
1 egg, beaten
1/2 cup corn flake crumbs
directions
Preheat the oven to 350 degrees F.
Place each chicken breast between two sheets of waxed paper. Flatten to an even 1/4-inch thickness using a mallet or rolling pin.
In a bowl, mix together the cream cheese, parsley, onion, and lemon juice. Spread about 2 tablespoons of the cream cheese mixture on each flattened chicken breast. Roll up each breast starting with the narrow end, tucking in the sides as you go.
Place the flour in a shallow dish. Place the beaten egg in another dish and the corn flake crumbs in a third dish.
First, roll the chicken in the flour to coat, then dip in the egg, turning to coat completely and letting any excess drip off. Last, roll the chicken in the cornflakes, patting gently to help the crumbs adhere.
Heat a medium skillet over medium heat. Add enough oil to yield about 1/4-inch. When hot, brown the chicken, turning to brown on all sides.
Place the chicken in a single layer in a baking dish. Bake at 350 degrees F for 30 minutes or until the chicken is cooked through.
recipe tips
Add garlic or spices to the cream cheese mixture for extra flavor.
Let the stuffed chicken rest for a few minutes after baking to retain juices when slicing.
Try different cheeses, like feta or goat cheese, for unique flavors.
Try adding sauteed spinach or artichokes to the cream cheese filling for a twist.
Make sure the oil is hot enough before frying to create a crisp coating.
If the cornflake coating isn't sticking well, you can lightly spray the chicken with cooking spray before rolling it in the crumbs.
Serve with a tangy dipping sauce for an added layer of flavor such as ranch or a lemon herb sauce.
Let the cream cheese mixture soften at room temperature before mixing for easier blending.
For a sauce, you can prepare a simple pan sauce using the drippings from the skillet after browning the chicken.
Try adding shredded cheese, such as cheddar or mozzarella, to the filling for an added flavor punch.
Garnish with fresh herbs or a drizzle of balsamic reduction before serving.
common recipe questions
Can I use low-fat cream cheese instead of regular cream cheese?
Low-fat cream cheese can be used as a substitute, although it may alter the texture slightly and be less creamy. Fat-free cream cheese is not recommended as it melts too easily and will leak out when cooking.
What is the purpose of flattening the chicken breasts?
Flattening the chicken breasts allows for even cooking and better rolling and stuffing, which helps the filling remain intact during baking.
Can I substitute another herb for parsley?
Other herbs like thyme, basil, or chives can be used for different flavors; just keep in mind that the flavor will change accordingly.
What can I use instead of cornflake crumbs?
You can use crushed crackers, breadcrumbs, panko, or even fried onions as an alternative coating, each providing a different texture and taste.
Can I prepare the chicken ahead of time?
Yes, the stuffed chicken can be prepared and assembled up to a day in advance. Keep it covered in the refrigerator until you're ready to cook.
How do I know when the chicken is fully cooked?
Check the internal temperature with a meat thermometer; it should read 165 degrees F in the thickest part without touching the filling.
What oil should I use for frying the chicken?
Neutral oils with high smoke points, such as vegetable oil, canola oil, or avocado oil, are ideal for frying.
Can I bake the chicken without frying it first?
You can bake it directly without frying, but it may lack the crispy coating that frying provides. Increase the baking time to make sure it cooks through.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze the stuffed chicken?
You can freeze the unbaked stuffed chicken in a single layer. Thaw it in the refrigerator before baking.
How do I reheat leftovers while keeping the chicken moist?
Reheat in a covered dish in the oven at a low temperature (around 300 degrees F) until warmed through to prevent drying out.
nutrition data
266 calories, 10 grams fat, 10 grams carbohydrates, 32 grams protein per serving. This recipe is low in carbs.
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reviews & comments
June 14, 2020
Tasted alright
October 25, 2013
I loved the crunchy corn flake coating but the filling needed something more. It wasn't all that bland it just seemed like it was kinda pointless since it was so thin. The cream cheese melted so it was more like it was a sauce than a filling. I like Frywitch's idea of adding spinach so I'd recommend doing something like that.
July 5, 2013
Added a little garlic to the filling. Instead of rolling the chicken I didn't pound it flat but cut a pocket in it instead and put the filling in (more of the filling stays in that way). Good flavor and I liked the crucnhy cornflake coating.
March 11, 2012
thought this recipe sounded great but wanted a heartier filling. Add finely chopped spinach and a little garlic to the filling. Kids loved it!
May 16, 2009
Rated a two because the thought of the receipe was a good idea. Cream cheese is a great ingredient, but not in this fashion. I could have took the mixture, minues some onions, and made a poss cracker spread. The mixtures baked with the chicken was sort of bland. The cornflakes though, that was yummy.