| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 1 | Servings | |
INGREDIENTS
| 1 | Cream cheese, 8 oz. | |
| softened | ||
| 2 | T | Milk |
| 2 | Green onions, minced | |
| 2 | T | Parsley, minced |
| 1/2 | t | Thyme |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1 | Garlic clove, crushed | |
| 8 | Boneless chicken breasts | |
| 1/3 | c | Dried bread crumbs |
| 1 | t | Paprika |
| 3 | T | Melted butter |
INSTRUCTIONS
Mix cream cheese, milk, onion, parsley, thyme, salt, pepper and garlic together. Pound chicken breasts with mallet until thin. Spread 1/8 of the cream cheese mixture on each chicken breast, fold over and secure with a toothpick. Mix bread crumbs and paprika. Coat chicken with melted butter, then crumbs. Place in a 9 x 13-inch dish; cook, covered with waxed paper in microwave oven on High for 15 minutes; rotate dish once. Variation: Leave skin on your chicken, do not pound. Push your fingers between skin and meat of chicken breasts to form a pocket. Spread some cheese mixture in pocket of each chicken breast. Makes 8 servings about 490 calories per serving. Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
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