Tweet
Wanted to share this great recipe that I amde last night. I did not get it from a specific low carb recipe, but I did come up with it when *Emma* mentioned that she was having chicken breat stuffed with cream ch.
2-4 thick boneless chicken breast
4-8 1/4 inch thick slcies of cream cheese
2-3 tsp. finely chopped sundried tomatoes
2-3 tsp of pesto
salt & pepper to taste
*mix together the pesto & sun dried tomatoes. Butterfly the ch. breast open so you can stuff it. Place 2 slices of the cr. cheese on one side of the ch. breast and add a heapping spoonful ontop of the cr. cheese. Close the chicken breast by using toothpicks to hold together. Drizzle olive oil over the tops and salt & pepper to taste. I used a very little bit of garlic powder on them as well. Place on a nonstick pan and bake at 350* for 45 minutes or until tops are light golden brown.
I served this with Oven roasted asparagus & zucchini. My whole family loved it. Even my 9 yr. old.
2-4 thick boneless chicken breast
4-8 1/4 inch thick slcies of cream cheese
2-3 tsp. finely chopped sundried tomatoes
2-3 tsp of pesto
salt & pepper to taste
*mix together the pesto & sun dried tomatoes. Butterfly the ch. breast open so you can stuff it. Place 2 slices of the cr. cheese on one side of the ch. breast and add a heapping spoonful ontop of the cr. cheese. Close the chicken breast by using toothpicks to hold together. Drizzle olive oil over the tops and salt & pepper to taste. I used a very little bit of garlic powder on them as well. Place on a nonstick pan and bake at 350* for 45 minutes or until tops are light golden brown.
I served this with Oven roasted asparagus & zucchini. My whole family loved it. Even my 9 yr. old.
I'm weird...lol. And I didn't use anything to hold it closed. It just stayed together.
Comment