Chicken breast wrapped around a homemade herb cream cheese filling. This recipe would make a great dish for company. It looks impressive and fairly inexpensive. This would be a great dish for those on a lower carbohydrate diet. I would serve this with some noodles or maybe a rice pilaf. Sometimes, I vary the recipe depending on my mood with different spices like tarragon and use paprika in addition to the salt and pepper before baking.
03Rinse the chicken breast halves under cold running water; pat dry with paper towels. Place each breast half, boned side up, between 2 pieces of heavy duty clear plastic wrap. Working from the center out to the edges, lightly pound the chicken breasts with the flat side of a meat mallet until the chicken is 1/4 inch thick. Remove the plastic wrap.
04Place 1 heaping tablespoon of the cream cheese mixture in the center of each flattened chicken breast half.
05Wrap the chicken breast around the cream cheese filling; secure with wooden toothpicks.
06Place the filled chicken breasts, seam side down, in a 2 quart square baking dish. Season the chicken with the freshly ground pepper and salt to taste.
07Bake in the 350 degree oven about 30 minutes, or until the chicken is tender and no longer pink.
08Spoon any melted cream cheese in the baking dish over the chicken.