Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Baked Cream Cheese-Stuffed Chicken Breasts
- add review
- #80799
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.
nutrition data
266 calories, 10 grams fat, 10 grams carbohydrates, 32 grams protein per serving. This recipe is low in carbs.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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.