↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
4 medium chicken breast halves, skinned and boned (about 1-1/2 to 2 lbs)
1/2 cup cream cheese
1/4 cup finely chopped red or green sweet pepper
1/2 tsp snipped fresh rosemary or tarragon or 1/4 tsp dried rosemary or tarragon, crushed
Nonstick cooking spray
Coarsely ground black pepper
1/2 cup chicken broth
2 tbsp dry white wine or 1 tbsp lemon juice
1 tbsp butter
1 tbsp snipped fresh chives
2 tsp cornstarch
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.
Top each chicken piece with 2 tbsp of the cream cheese and 1 tbsp 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.
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, at 375 for 25 to 30 minutes or until chicken is no longer pink.
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. Serves 4
view more member recipes
BAKED HERBED CHICKEN
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
4 medium chicken breast halves, skinned and boned (about 1-1/2 to 2 lbs)
1/2 cup cream cheese
1/4 cup finely chopped red or green sweet pepper
1/2 tsp snipped fresh rosemary or tarragon or 1/4 tsp dried rosemary or tarragon, crushed
Nonstick cooking spray
Coarsely ground black pepper
1/2 cup chicken broth
2 tbsp dry white wine or 1 tbsp lemon juice
1 tbsp butter
1 tbsp snipped fresh chives
2 tsp cornstarch
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.
Top each chicken piece with 2 tbsp of the cream cheese and 1 tbsp 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.
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, at 375 for 25 to 30 minutes or until chicken is no longer pink.
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. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Herbed Baked Fish
by charlene8819
Serves 4 1/2 cup butter 2/3 cup cracker crumbs 1/4 cup Parmesan cheese 1/2 tsp basil 1/2 tsp oregano 1/4 tsp garlic powder 1/2 tsp salt 1 lb fish fillets Melt butter in 9x13 inch baking d
by charlene8819
Serves 4 1/2 cup butter 2/3 cup cracker crumbs 1/4 cup Parmesan cheese 1/2 tsp basil 1/2 tsp oregano 1/4 tsp garlic powder 1/2 tsp salt 1 lb fish fillets Melt butter in 9x13 inch baking d
Herbed Baked Potatoes
by sgre52160
4 medium potatoes 1 tsp salt 3 tbsp melted butter 1 tbsp chopped parsley, chives, thyme and sage 4 tbsp grated cheddar cheese 2 tbsp grated parmesan cheese Preheat oven to 425. Scrub and ri
by sgre52160
4 medium potatoes 1 tsp salt 3 tbsp melted butter 1 tbsp chopped parsley, chives, thyme and sage 4 tbsp grated cheddar cheese 2 tbsp grated parmesan cheese Preheat oven to 425. Scrub and ri
Baked Fish With Herbed Vegetables
by sgre52160
1 lb fresh fish fillets (any type fish) 2 medium zucchini, cut into 2 inch julienne 1 cup sliced fresh mushrooms 3 tbsp butter, melted 1 tbsp lemon juice 1/4 tsp dried basil leaves and salt
by sgre52160
1 lb fresh fish fillets (any type fish) 2 medium zucchini, cut into 2 inch julienne 1 cup sliced fresh mushrooms 3 tbsp butter, melted 1 tbsp lemon juice 1/4 tsp dried basil leaves and salt
Twice-baked Potatoes With Herbed Cheese And Mushrooms
by sgre52160
6 large baking potatoes 4 tablespoons unsalted butter 1 small yellow onion, chopped (about 1/2 cup) 1 cup sliced mushrooms 1/4 cup dry white wine or cocktail sherry 1 (5.2-ounce) package herbed s
by sgre52160
6 large baking potatoes 4 tablespoons unsalted butter 1 small yellow onion, chopped (about 1/2 cup) 1 cup sliced mushrooms 1/4 cup dry white wine or cocktail sherry 1 (5.2-ounce) package herbed s
Herbed Chicken
by sgre52160
1/4 cup dry white wine 2 tbsp cooking oil and lemon juice 1 tbsp snipped fresh parsley and snipped fresh rosemary plus 2 sprigs fresh rosemary, 2 tsp. dried rosemary, crushed, divided 1 tsp prepare
by sgre52160
1/4 cup dry white wine 2 tbsp cooking oil and lemon juice 1 tbsp snipped fresh parsley and snipped fresh rosemary plus 2 sprigs fresh rosemary, 2 tsp. dried rosemary, crushed, divided 1 tsp prepare
view more member recipes