Roasted Stuffed Chicken, Gluten Free*

  • Preparation time
    45 min
  • Difficulty Easy
  • Number of servings
  • Chicken breast fillet, raw, boneless, skinless -- 1 lb
  • Cream cheese -- 0.75 cup
  • Stouffer's Spinach Artichoke Dip Gluten Free (Pouch) 4 x 64 ounces, cold -- 0.33 cup
  • Cheese, Parmesan, shredded -- 1 oz
  • Virgin olive oil -- 2 Tbsp
  • Cream, heavy whipping -- 1 cup
  • Minor's Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound -- 2 tsp
  • Basil, fresh, julienne -- 2 Tbsp
  • 1
    With a meat mallet, pound the chicken to a ¼”-½” thickness. Keep cold.
  • 2
    Combine the cream cheese, Spinach Artichoke Dip and Parmesan cheese.
  • 3
    Fill each piece of chicken with the cream cheese mixture in the middle portion of the breast. Fold all sides together to keep closed; use a toothpick if necessary to keep the pocket tight. Season with salt and pepper.
  • 4
    Heat a sauce pan and add the olive oil; once hot add chicken breasts and sear both sides until browned.
  • 5
    Place pan into a 350°F conventional oven and continue to cook until the internal temperature reaches 160°F.
  • 6
    Meanwhile, heat and reduce the heavy cream by half; add the Roasted Garlic Flavor Concentrate. Finish by adding the fresh basil.
  • 7
    Once chicken is cooked, allow to rest for 3-4 minutes. Either slice the chicken or serve whole on a plate. Top with the garlic cream sauce and serve immediately.

*When using Gluten Free ingredients, recipes, and proper back of house procedures.