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the low carb way

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Chicken Breasts with Cream Cheese Stuffing

Posted by Solitary Dancer on February 15, 2008

Chicken Breasts With Cream Cheese Stuffing
by Alison J.

“I love cream cheese stuffing in a chicken breast. I decided to toy just a little to make something new tonight. It turned out really well. I think I would use more chili powder next time, but the amount here gives a nice mild chili flavour. ”

–Alison J.

INGREDIENTS:

2 chicken breasts, with skin and bone
4 tablespoons light chive & onion cream cheese
1/4 teaspoon chili powder (to taste)
2 tablespoons olive oil
salt and pepper

DIRECTIONS:

  1. Preheat oven to 375°F.
  2. Mix cream cheese and chili powder.
  3. Carefully separate skin from meat of each chicken breast. Use a knife if you need to, then your fingers, to create a pocket between the skin and meat. Try not to tear the skin.
  4. Spoon the cream cheese mixture into the pocket you’ve created. Apply a little pressure with your fingers on the outside of the skin to spread the cream cheese in an even layer.
  5. Brush each chicken breast with olive oil, and season generously with salt and pepper.
  6. Bake for 45-60 min., or until chicken is cooked through. If the chicken is getting too browned on top, cover it with foil as it continues to cook.
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