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Cream Cheese Stuffed Chicken Breasts

 
One serving costs about $2.16

$2.16 per serving

19 people like this recipe

19 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:61%

Spoonacular Score: 61%

 

Cream Cheese Stuffed Chicken Breasts might be just the main course you are searching for. This recipe makes 4 servings with 433 calories, 30g of protein, and 32g of fat each. For $2.16 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and ketogenic diet. Only a few people made this recipe, and 6 would say it hit the spot. A mixture of onion, garlic, to 3 butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is good. Try Pesto and Cream Cheese Stuffed Chicken Breasts, Cream Cheese-&-Pesto-Stuffed Chicken Breasts, and Ham and Cheese Stuffed Chicken Breasts for similar recipes.

Ingredients

Servings:
4 slice
4 slice bacon
bacon
0.25 tsps
0.25 tsps black pepper
black pepper
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
3 ounces
3 ounces cream cheese
cream cheese
4 Tbsps
4 Tbsps fresh tarragon
fresh tarragon
2 cloves
2 cloves garlic
garlic
2 Tbsps
2 Tbsps olive oil
olive oil
0.25 cup
0.25 cup diced onion
diced onion
0.25 tsps
0.25 tsps salt
salt
4
4  skinless boneless chicken breasts
skinless boneless chicken breasts
4 slice bacon
4 slice
bacon
0.25 tsps black pepper
0.25 tsps
black pepper
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
3 ounces cream cheese
3 ounces
cream cheese
4 Tbsps fresh tarragon
4 Tbsps
fresh tarragon
2 cloves garlic
2 cloves
garlic
2 Tbsps olive oil
2 Tbsps
olive oil
0.25 cup diced onion
0.25 cup
diced onion
0.25 tsps salt
0.25 tsps
salt
4  skinless boneless chicken breasts
4
skinless boneless chicken breasts

Equipment

meat tenderizer
meat tenderizer
paper towels
paper towels
toothpicks
toothpicks
oven
oven
frying pan
frying pan
meat tenderizer
meat tenderizer
paper towels
paper towels
toothpicks
toothpicks
oven
oven
frying pan
frying pan


Instructions

  1. Preheat the oven to 350 F.
  2. In a small skillet, sweat the onions over medium-low heat in the butter or olive oil until they are soft and translucent, about 5 minutes. Add the garlic and cook for another minute then remove from the heat and allow to cool.
  3. In another skillet, saut the bacon over low heat until soft and the fat is beginning to render out, but dont allow it to brown. Remove to a paper towel and set aside.
  4. Place the chicken breasts between two sheets of waxed paper and evenly pound to 1/4-inch thickness, either with the smooth side of a meat mallet or a small, heavy pan. Season on both sides with the salt and pepper.
  5. Stir the onion and garlic into the cream cheese until well blended; divide evenly between the chicken by placing a dollop in the center of each breast. Roll or fold the chicken around the cream cheese mixture, tucking the ends under and securing with toothpicks. Sprinkle the tarragon evenly over the chicken packages, and wrap each with a piece of bacon. Place in an 8x11 baking dish and drizzle with the melted butter.
  6. Bake for 25 to 30 minutes, or until the chicken is done, the bacon is browned and the cream cheese is heated all the way through. Serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.16
Ingredient
4 slices bacon
¼ teaspoons black pepper
2 tablespoons unsalted butter
3 ounces cream cheese
4 tablespoons fresh tarragon
2 cloves garlic
2 tablespoons olive oil
¼ cups diced onion
4 skinless boneless chicken breasts
Price
$1.13
$0.01
$0.24
$0.88
$1.81
$0.13
$0.33
$0.09
$4.01
$8.64

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
432k Calories
29g Protein
32g Total Fat
6g Carbs
12% Health Score
Limit These
Calories
432k
22%

Fat
32g
49%

  Saturated Fat
12g
77%

Carbohydrates
6g
2%

  Sugar
1g
1%

Cholesterol
125mg
42%

Sodium
545mg
24%

Get Enough Of These
Protein
29g
60%

Vitamin B3
13mg
67%

Selenium
41µg
60%

Vitamin B6
1mg
56%

Phosphorus
320mg
32%

Manganese
0.63mg
32%

Potassium
726mg
21%

Vitamin B5
1mg
19%

Iron
2mg
16%

Vitamin A
797IU
16%

Vitamin B2
0.26mg
15%

Magnesium
59mg
15%

Calcium
114mg
11%

Vitamin B1
0.16mg
11%

Vitamin E
1mg
10%

Zinc
1mg
9%

Vitamin C
6mg
7%

Folate
28µg
7%

Vitamin B12
0.4µg
7%

Vitamin K
5µg
6%

Copper
0.1mg
5%

Fiber
0.75g
3%

Vitamin D
0.43µg
3%

covered percent of daily need

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