| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Cream cheese; (8 oz.) softened |
| 2 |
tb |
Milk |
| 2 |
|
Green onions; minced |
| 2 |
tb |
Parsley; minced |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
sm |
Garlic clove; crushed |
| 8 |
|
Boneless chicken breasts |
| 1/3 |
c |
Dried bread crumbs |
| 1 |
ts |
Paprika |
| 3 |
tb |
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
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””