Roasted Stuffed Chicken, Gluten Free*

  • 0:45 TIME
  • 4 portions
  • 332 calories



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 breasts to a ¼” – ½” thickness. Keep cold.
  2. Combine the cream cheese, Spinach Artichoke Dip and Parmesan cheese.
  3. With the breast side down, 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 both 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 the 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.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy332 kcal
Protein20 g
Fats, total20 g
Carbohydrate, total18 g
Sugars, total1 g
Fats, saturated5 g
Fiber, total dietary2 g
Sodium738 mg
Calcium112 mg
Cholesterol52 mg
Iron1 mg
Vitamin C1 mg
Vitamin D2 IU