Cream Cheese Chicken
Description
In this chicken recipe with cream cheese, boneless breasts are pounded thin, then stuffed with a mushroom and cream cheese mixture. The rolls are coated with brown sugar and Dijon and rolled in chopped nuts before baking.
Ingredients
•
1 teaspoon butter
•
8 ounces fresh mushrooms, sliced
•
6 ounces cream cheese, softened
•
6 skinless, boneless chicken breast halves
•
1 cup brown sugar
•
1/2 cup Dijon mustard
•
1/2 cup chopped walnuts
Directions
1
Preheat the oven to 450 degrees F (230 degrees C).
2
Melt butter in a skillet over medium heat. Sauté mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat.
3
Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up.
4
In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped walnuts. Place in a baking dish.
5
Bake in the preheated oven 15 to 20 minutes, or until chicken is no longer pink and juices run clear.