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Whip up a batch of these veggie cream cheese stuffed chicken breasts for a dinner they won’t forget. Wrapped with smoky bacon for added flavor.
MORE THAN JUST A SPREAD
I’ve been a lover of vegetable cream cheese for many years. Basically, I look on it as an appetizer or on crackers for a snack.
But I recently saw a recipe that used cream cheese to stuff chicken breast. It wasn’t a vegetable-type cream cheese. This filling had other cheeses and herbs in it.
One of the good things about cream cheese, especially when it comes to using it in rolled-up chicken breasts is it doesn’t melt. Because it doesn’t melt and only becomes super soft, it’s excellent for this purpose because it stays in the chicken and doesn’t come out in the baking dish.
VEGGIE CREAM CHEESE STUFFED CHICKEN
PREP TIME 25 mins
COOK TIME 60 mins
TOTAL TIME 1 hour 25 mins
INGREDIENTS
- 4 medium boneless skinless chicken breast halves
- 8 slices uncooked bacon
- Filling:
- 8 oz softened cream cheese
- 3 green onions (scallions) finely chopped
- 2 tbs red bell pepper, finely diced
- 2 tbs green bell pepper, finely diced
- 1 tbs sun dried tomatoes, finely diced
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
INSTRUCTIONS
Full Recipes>>Veggie Cream Cheese Stuffed Chicken