We liked it but it was very cheesy. Chicken breast stuffed with philadelphia, tarragon and chives, topped with mozzarella and baked till bubbling.
Philadelphia Stuffed Chicken With Mozzarella Crust
| Main Dish | Low Carb | Chicken Turkey And Pork |
Ingredients
- 2 x 175g (2 x medium) chicken breasts
- 50 g Philadelphia
- 50 g shredded mozzarella
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp dried chives
- ¼ tsp dried tarragon
Instructions
Method
- Step 1
- Preheat a fan-assisted oven to 200°C.
- Step 2
- Season both sides of the chicken breasts with salt and pepper.
- Step 3
- In a small bowl, mix the Philadelphia, chives and tarragon.
- Step 4
- Slice sideways through each chicken breast to create a large pocket.
- Push half the Philadelphia mixture into the pocket of each chicken breast.
- Smooth down the outer flesh of the chicken to seal the pocket.
- Step 5
- Place the chicken breasts on a baking tray and cook for 20 mins.
- Remove the chicken breasts from the oven and sprinkle the shredded mozzarella on top.
- Return the chicken breasts to the oven for 5 more mins until the mozzarella has melted and turned slightly brown.
- Remove from the oven when the chicken is cooked: a meat thermometer should read 75°C, and juices should run clear.
- Step 6
- Serve.
Alex