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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
With a meat mallet, pound the chicken to a ¼”-½” thickness. Keep cold.
Combine the cream cheese, Spinach Artichoke Dip and Parmesan cheese.
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.
Heat a sauce pan and add the olive oil; once hot add chicken breasts and sear both sides until browned.
Place pan into a 350°F conventional oven and continue to cook until the internal temperature reaches 160°F.
Meanwhile, heat and reduce the heavy cream by half; add the Roasted Garlic Flavor Concentrate. Finish by adding the fresh basil.
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.