Cheese stuffed chicken breast
Enjoy a cheese-stuffed chicken breast, rich with creamy flavors and perfect seasoning. Easy to prepare and sure to impress at any dinner gathering.
Servings: 4 people
Calories: 757kcal
Ingredients
- 4 chicken breast large, boneless, skinless
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 9.34 oz cream cheese
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 small onion diced
- 1 cup rice of choice uncooked
- 1 can 14 oz diced tomatoes
- 1 cup vegetable broth
- ¼ cup fresh basil chopped + more for garnish
Equipment
- oven proof skillet
- foil
Instructions
- Preheat the oven to 375 F .
- Halve chicken breast but not completely through. Like a pocket.
- Season with salt, pepper and cayenne pepper.
- Spread cream cheese equally in the middle of each pocket and close.
- Secure with toothpicks.
- Heat a large ovenproof iron skillet with oil on medium high heat. Sear chicken breast on both sides for 1 minute. Remove and set aside.
- In the same skillet, sauté garlic, onion and rice for 30 seconds.
- Pour diced tomato and vegetable broth with basil in the skillet. Stir all together and bring to a simmer.
- Place chicken breast on top and coat with the liquid. Cover with foil and transfer to the middle of the oven. Bake for 50 minutes until rice is softened and chicken cooked though.
- Remove, sprinkle a bit of salt and pepper. Garnish with more basil and serve.
Nutrition
Serving: 1g | Calories: 757kcal | Carbohydrates: 49g | Protein: 57g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 211mg | Sodium: 1437mg | Potassium: 1237mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1493IU | Vitamin C: 15mg | Calcium: 135mg | Iron: 3mg
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