This mouthwatering cheese stuffed chicken breast recipe completely delivers. It always turns out tender and juicy. It is delicious, low carb and very easy to make! This is a recipe you will come back to time and time again.
Course: Main Course
Prep: 15 mins
Cooking: 20 to 25 mins
Total: 40 mins
Yield: 4 servings
- Meat mallet
- Large cutting board
- Heavy-duty plastic wrap
- Small mixing bowl
- Silicon spatula
- Skewers or toothpicks, for securing chicken rolls closed
- 12-inch heavy skillet with a tight-fitting lid
- 4 large boneless chicken Breast
- 4 ounces cream cheese, softened at room temperature (Do not leave unrefrigerated for more than 2 hours)
- 1 tablespoon freshly squeezed lemon juice
- 3 green onions (green and white part), thinly sliced
- 1 clove garlic, smashed, peeled and finely chopped
- 1/4 cup all-purpose flour, for dredging
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 2 tablespoon unsalted butter
- 1/3 cup good-quality chicken broth (preferably homemade)
- Chopped fresh flat-leaf Italian parsley (leaves only), for garnish
- In a small mixing bowl, combine cream cheese, chopped green onions, garlic and lemon juice using a spatula until mixed. Set aside.
- In a shallow dish, add the flour and season with a pinch of salt and a few grinds of black pepper. Set aside.
- Pat chicken breasts dry with paper towels.
- Spread a sheet of plastic wrap on a cutting board. Place 1 chicken breast in the center of the sheet and top with another sheet of plastic. Gently pound it with the flat side of a meat mallet to an even thickness, about 1/4-inch thick. Arrange chicken in a single layer in a shallow dish and repeat process with the remaining chicken breast.
- Season both sides of the chicken breasts with salt and pepper.
- Put 1/4 of the cheese mixture onto the center of each chicken breast. Starting at the long side, roll chicken breast up, keeping the cheese mixture in the center. Secure with a skewer or toothpick and dredge in the seasoned flour, shaking to remove off any excess.
- Heat the butter and oil in a large heavy skillet with a tight-fitting lid over medium-high heat.
- Using tongs, lower the chicken breasts into the skillet seam side down and cook until lightly browned on both sides, about 2 minutes on each side. Transfer the chicken to a plate reserving the cooking juices in the skillet.
- Add broth to the reserved cooking juices in the skillet. Using a wooden spoon, stir and scrape the bottom of the pan to get any flavorful browned bits left behind off the bottom of the pan. Return chicken and any juices that collected on the plate into the skillet. Adjust the heat so that the sauce gently simmers. Cover and simmer over low heat for 20 to 25 minutes or until tender.
- When done, transfer the chicken to a cutting board and remove the toothpicks. Slice each breast into 3/4-inch rounds.
- To serve, arrange the sliced breasts on a serving plate and pour the sauce over the top. Garnish with chopped parsley and serve immediately.