A delightful twist on stuffed chicken, featuring a creamy herb filling and a golden-baked finish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the softened cream cheese, butter, half-and-half, garlic powder, oregano, thyme, dill, basil, and black pepper. Mix until smooth and well blended.
Ensure the cream cheese is at room temperature for easier mixing.
Rinse the chicken breasts under cold water and pat them dry. Place each breast between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick.
Pounding the chicken ensures even thickness for uniform cooking.
Place a heaping tablespoon of the herb filling in the center of each chicken breast. Roll the chicken around the filling and secure with toothpicks.
Ensure the filling is sealed inside to prevent leakage during baking.
Arrange the stuffed chicken rolls seam-side down in a baking dish. Season with salt and black pepper.
Use a non-stick baking dish or line it with parchment paper for easy cleanup.
Bake in the preheated oven for 30 minutes, or until the chicken is cooked through and no longer pink inside.
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Serve the chicken rolls hot, spooning any melted filling from the baking dish over the top.
Garnish with fresh herbs for a vibrant presentation.
Nutze unsere App für das beste Erlebnis
