Description
Delicious Garlic Herb Stuffed Chicken breast filled with a creamy mixture of cream cheese, garlic, and fresh herbs, coated with seasoned panko breadcrumbs, and baked to perfection for a flavorful and satisfying dinner.
Ingredients
Scale
Chicken
- 4 chicken breasts
Stuffing
- 8 oz cream cheese softened
- 3 cloves garlic minced
- 3 tbsp minced parsley
- 3 tbsp chopped chives
- 2 tbsp chopped dill
- 1/2 cup grated parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
Breading
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil spray for coating
Instructions
- Preheat Oven: Preheat your oven to 425°F and grease a 9×13 inch baking dish to prepare for baking the chicken.
- Prepare Filling: In a mixing bowl, combine the softened cream cheese, minced garlic, parsley, dill, chives, parmesan cheese, salt, and pepper. Mix everything with a rubber spatula until it is well blended.
- Cut Chicken: Place the chicken breasts flat on a cutting board. Using a knife parallel to the board, cut a slit about 3/4 of the way through each chicken breast to create a pocket for the filling. Season the inside with salt and pepper.
- Stuff Chicken: Scoop a quarter of the cream cheese filling onto the bottom part of each chicken breast slit. Spread the filling evenly and then fold the top of the breast over to enclose the filling securely.
- Coat with Breadcrumbs: On a plate, mix together the panko breadcrumbs, garlic powder, paprika, salt, and pepper. Press both the top and bottom of each stuffed chicken breast into the breadcrumb mixture to fully coat.
- Prepare for Baking: Place the coated stuffed chicken breasts into the prepared baking dish. Lightly spray the outside of the chicken with olive oil spray for a crispy texture.
- Bake: Bake in the preheated oven at 425°F for 35 minutes, or until the internal temperature of the chicken reaches 165°F and the coating is golden and crispy.
Notes
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F inside.
- For a lower-fat version, substitute cream cheese with reduced-fat cream cheese.
- You can add spinach or sun-dried tomatoes to the filling for extra flavor and nutrition.
- If fresh herbs are not available, dried herbs can be used at one-third the amount.
- Let the cooked chicken rest for 5 minutes before serving for juicier results.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
