Herb and Cheese Chicken Breast
Ingredients
- Sliced hard-cooked eggs; for
- 1 pk (10-oz.) frozen green beans;
- Cherry tomatoes;, if desired
- 1/2 c Onions chopped
- 6 tb Vinegar
- 1/4 c Sugar
- 1 1/2 c Celery chopped
- 1 c Diced cooked ham or chicken
- 1 pk Cream cheese; (8 oz.)
- 1 ts Paprika
- 1/3 c Dried bread crumbs
- 2 tb Parsley; minced
- 1/2 ts Salt
- 1/4 ts Pepper
- 2 tb milk
- 3 tb Butter melted
- 2 Green onions; minced
- 1/4 c olive oil
- 8 Boneless chicken breasts
- 1/2 ts Thyme
- 1 sm Garlic clove; crushed
- 3 c Rice cooked
- 1 cn (15-oz.) kidney beans
- 1/4 c Diced pimiento;, optional
Instructions
- Mix cream cheese, milk, onion, parsley, thyme, salt, pepper and garlic together. Pound chicken breasts with mallet until thin. Spread 1/8 of the cream cheese mixture on each chicken breast, fold over and secure with a toothpick. Mix bread crumbs and paprika. Coat chicken with melted butter, then crumbs. Place in a 9 x 13-inch dish; cook, covered with waxed paper in microwave oven on High for 15 minutes; rotate dish once. Variation: Leave skin on your chicken, do not pound. Push your fingers between skin and meat of chicken breasts to form a pocket. Spread some cheese mixture in pocket of each chicken breast. Makes 8 servings about 490 calories per serving. Posted to recipelu-digest by “Diane Geary.” on Feb 4, 1998
