Baked Herbed Chicken

Baked Herbed Chicken

It isn't fried chicken, but it's delicious and better for you. Fat-free cream cheese fills the baked chicken and the sauce uses reduced-sodium broth.

Recipe from Midwest Living
SERVINGS
4
PREP TIME
20 mins

Baked Herbed Chicken

It isn't fried chicken, but it's delicious and better for you. Fat-free cream cheese fills the baked chicken and the sauce uses reduced-sodium broth.

Recipe from Midwest Living
Recipe from Midwest Living
Ingredients
  • 4   medium chicken breast halves, skinned and boned (about 1-1/2 to 2 pounds total)
  • 1/2  cup fat-free cream cheese
  • 1/4  cup finely chopped red or green sweet pepper
  • 1/2  teaspoon snipped fresh rosemary or tarragon or 1/4 teaspoon dried rosemary or tarragon, crushed
  •  Nonstick cooking spray
  •  Coarsely ground black pepper
  • 1/2  cup reduced-sodium chicken broth
  • 2   tablespoons dry white wine or 1 tablespoon lemon juice
  • 1   tablespoon butter or margarine
  • 1   tablespoon snipped fresh chives
  •  teaspoon cornstarch
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Directions
1. 
Place each chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edge, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove the clear plastic wrap.
2. 
Top each chicken piece with 2 tablespoons of the cream cheese and 1 tablespoon of the chopped sweet pepper. Sprinkle with the rosemary or tarragon. Fold in the sides. Roll up, jelly-roll style, pressing the edges to seal. Secure the rolls with wooden toothpicks, if necessary.
3. 
Coat a large skillet with nonstick cooking spray. Cook the chicken rolls over medium-high heat for 3 to 4 minutes or until lightly browned, turning to brown all sides. Remove to an 8x8x2-inch baking dish. Sprinkle with pepper. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes or until chicken is no longer pink.
4. 
Meanwhile, in a small saucepan, combine the chicken broth, wine or lemon juice, and cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in butter or margarine. Serve over chicken rolls. Sprinkle with the snipped chives. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 237, Fat, total (g) 8, chol. (mg) 99, sat. fat (g) 3, carb. (g) 3, pro. (g) 36, sodium (mg) 190, Percent Daily Values are based on a 2,000 calorie diet
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