| 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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