This is one of my first attempts (in my 20s) at cooking chicken. I still love it. It is super quick and easy. It is full of a garlic creamy sauce to sop-up with your bread. An answer for your weeknight question, “Okay…what do I do with this chicken breast?” SO good folks. Enjoy!
Creamy Herb Stuffed Chicken Breasts
Approximate Carbohydrates per serving: 12
Equipment
- cutting board
- Sharp knife
- whisk, tongs & wooden spatula
- cast iron or other heavy-bottom fry pan with lid
- 3 medium rectangle dishes or bowls for dredging chicken breasts
- Measuring Spoons & Cup
- Meat thermometer
- plate or platter
Ingredients
- 2 Chicken breasts
- ½ Cup Almond flour
- 2 Large Eggs
- ½ Cup Panko bread crumbs
- ½ Cup Grated parmesan cheese
- 1 Tbsp Grill Seasoning or 1 tbsp each of salt, pepper, and paprika
- 2 Tbsp Extra virgin olive oil evoo
- 4 Tbsp Butter divided
- 4 Ounces Cream cheese Divided
- 1 Lemon zest and juice
- 2 Cloves Garlic, minced or 2 tsp garlic powder
- 2 Tsp Herb De Provence (or mix 1 tsp each of dried thyme and rosemary) or 1 tsp each of dried thyme and rosemary
- 1 Cup Chicken stock
- ¼ Cup Dry white wine optional however it really deepens the flavor
Instructions
- Gather all equipment and ingredients to save time.
- Line up three dishes for dredging chicken.
- In the first, add almond flour. In the second, add eggs and whisk with 1 tbsp water. In the third, add panko & parmesan cheese. Season each dish with 1 tsp Grill Seasoning. Set aside.
- In cereal-size bowl, mix 2 tbsp softened cream cheese, Herb De Provence, lemon zest and juice, and garlic. Set aside.
- Place one hand on top of the chicken breast. Carefully cut through the thick part of the chicken.
- Open the chicken breast like a book.
- Spoon the cream cheese filling on one side of the breast. Fold over to close the chicken "book". It's okay if some spills out!
- Dip both sides of the chicken breasts in the three dredging dishes, shaking off excess after each dip.
- Heat 2 tbsp butter and 2 tbsp evoo in fry pan on med high. Once the butter starts to bubble, add the chicken breasts and cook for 5 minutes on medium high. Flip over for an additional 4 minutes. Remove to a serving plate.
- Make the sauce: Add remaining evoo, butter, cream cheese, chicken stock and wine to your pan. Loosen the brown chicken bits from the bottom of the pan. Simmer and whisk to a creamy consistency. Return chicken to the pan, cover with a lid, and continue to simmer on low about 5 minutes or until internal temperature reaches 165F.
- Spread sauce on each plate. Top with chicken breast and sprinkle with parsley. Serve with a fresh green salad and crusty garlic bread to soak up the sauce.
