Roasted Stuffed Chicken, Gluten Free*
Ingredients
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Chicken breast fillet, raw, boneless, skinless -- 1 lb
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Cream cheese -- 0.75 cup
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Stouffer's Spinach Artichoke Dip Gluten Free (Pouch) 4 x 64 ounces, cold -- 0.33 cup
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Cheese, Parmesan, shredded -- 1 oz
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Virgin olive oil -- 2 Tbsp
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Cream, heavy whipping -- 1 cup
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Minor's Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound -- 2 tsp
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Basil, fresh, julienne -- 2 Tbsp
Preparation
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1With a meat mallet, pound the chicken to a ¼”-½” thickness. Keep cold.
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2Combine the cream cheese, Spinach Artichoke Dip and Parmesan cheese.
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3Fill 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.
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4Heat a sauce pan and add the olive oil; once hot add chicken breasts and sear both sides until browned.
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5Place pan into a 350°F conventional oven and continue to cook until the internal temperature reaches 160°F.
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6Meanwhile, heat and reduce the heavy cream by half; add the Roasted Garlic Flavor Concentrate. Finish by adding the fresh basil.
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7Once 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.
Note:
*When using Gluten Free ingredients, recipes, and proper back of house procedures.
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