This Cream Cheese and Herb Stuffed Chicken have a light, fresh, yet mild flavor that’s great any time of the year. This tasty, low calorie chicken dish is perfect for parties, tailgate parties, or just spending time with your family.
The tender grilled chicken breasts are flavored with olive oil, lemon juice, and garlic; and then stuffed with fresh cream cheese, croutons, chopped onions, chives, parsley, and a little fresh herbs like Rosemary, thyme, or basil.
It makes a delicious and healthy meal that’s easy to make and highly nutritious. The dish is served with crackers and a sauce made with lemon juice, olive oil, lemon juice, and dill.
This Cream Cheese and Herb Stuffed Turkey is a new, delicious, easy to make, low fat meal idea for those looking for a flavorful low carb alternative to turkey. The turkey breasts are lightly seasoned with olive oil and seasoning, then stuffed with cream cheese, butter, cheese, and chopped chives, lemon juice, and chopped parsley.
They are then briefly seared and bake in the oven to perfection! The cheddar and butter mixture on top is then covered with the chicken and bread crumbs that you have prepared.
The taste of this delicious, yet healthy, meal is excellent as well as being extremely low in carbohydrates. If you’re looking for some easy healthy ideas for dinner, try these tasty Cream Cheese and Herb Stuffed Chicken Recipes.
You will not only impress your family, but also improve your health. Plus, you’ll have a fun time preparing them too!
You can make this recipe in advance and freeze the leftovers, or prepare the recipe the day before and then reheat as desired. Enjoy this delectable dish as a light snack!
Cream Cheese and Herb Stuffed ChickenCourse: DinnerCuisine: AmericanDifficulty: Easy
This Cream Cheese and Herb Stuffed Chicken is a fresh, flavorful, low carb dinner!
4 oz 1/3 less fat cream cheese, softened to room temperature
1 tablespoon minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
2 garlic cloves, minced
4 (6 oz each) boneless, skinless chicken breasts, (24 oz total)
Salt and black pepper
1 tablespoon olive oil
- Pre-heat the oven to 400. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the cream cheese with the parsley, dill, chives and garlic and mash together using a spatula until mixed.
- Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. Open each breast at the slit. Divide the cream cheese mixture evenly amongst the four breasts and spread across the surface of one side (leaving the other half empty to fold over the filling). When all four breasts are topped on one side, fold the empty half over the filling to make a stuffed breast. Sprinkle each stuffed and closed breast with salt and pepper, flip them over and sprinkle the bottom side as well.
- In a large skillet, add the oil and bring over medium-high heat. Working in batches of two at a time so as not to crowd the pan, add the stuffed chicken breasts to the pan and cook for about 1-2 minute(s) until the bottoms are seared golden. Flip the breasts and cook for another minute on the other side to do the same. Transfer the breasts to the prepared baking sheet and place in the pre-heated oven. Bake for 30 minutes until chicken is fully cooked through.
Reference : emilybites.