Garlic and Herbs Stuffed Chicken Breasts
This stuffed chicken recipe from The Chicken Farmers of Canada is so delicious your family will add it to their favourites list. The Chicken Farmers of Canada adhere to a strict, mandatory and auditable Animal Care Program to ensure high animal care standards are being upheld on Canadian chicken farms across Canada.
- Cooking: 30
- Prep: 20
- 4 oz cream cheese, softened to room temperature
- 1 tbsp minced fresh parsley
- 1 tbsp minced fresh dill
- 1 tbsp minced fresh chives
- 2 garlic cloves, minced
- 4 x 6 oz each boneless, skinless canadian chicken breasts, (24 oz total)
- salt and black pepper
- 1 tbsp of canadian butter
Pre-heat the oven to 400. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, combine the cream cheese with the parsley, dill, chives and garlic and mash together using a spatula until mixed.
Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. Open each breast at the slit. Divide the cream cheese mixture evenly amongst the four breasts and spread across the surface of one side (leaving the other half empty to fold over the filling). When all four breasts are topped on one side, fold the empty half over the filling to make a stuffed breast. Sprinkle each stuffed and closed breast with salt and pepper, flip them over and sprinkle the bottom side as well.
In a large skillet, add the butter and bring over medium-high heat. Working in batches of two at a time so as not to crowd the pan, add the stuffed chicken breasts to the pan and cook for about 1-2 minute(s) until the bottoms are seared golden. Flip the breasts and cook for another minute on the other side to do the same. Transfer the breasts to the prepared baking sheet and place in the pre-heated oven. Bake for 30 minutes until chicken is fully cooked through.
About David Beaudoin
David Beaudoin is an oracle of all things cheese. He calls British Columbia home but has blazed a cheese trail across Canada, especially in Manitoba where his trademark Squeaky Cheese is made.