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Roasted Stuffed Chicken, Gluten Free*

  • 45 min
  • Easy
  • 4
  • 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
Preparation
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.
Note:

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

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