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Christina Cheese Stuffed Chicken Breast

Recipe At A Glance

  • 8 ingredients
  • Over 30 minutes
  • 2 Servings

Tonight calls for a date-night at home and this Green Chile Cheese Stuffed Chicken Breasts from Dessert for Two!


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Recipe Ingredients

  • 2 large boneless, skinless chicken breasts
  • 1/2 of an 8-oz. pkg. of Philadelphia Cream Cheese, softened
  • 1/2 cup diced fire-roasted green chiles (or 1 4.5-ounce can, drained)
  • 1/2 cup grated sharp cheddar cheese
  • salt
  • freshly ground black pepper
  • ground chipotle powder, optional
  • 1 Tbsp. unsalted butter

Recipe Directions

  • Preheat the oven to 425. If your skillet isn’t oven-safe, line a small baking dish with parchment paper.
  • First, using a small sharp knife, cut a pocket in each chicken breast. Aim about one-third of the way from the top of the breast, and cut horizontally, being careful not to cut all the way through. Repeat with the other chicken breast.
  • In a medium bowl, stir together the Philadelphia cream cheese, chiles, and cheddar. Stir very well to break up the cream cheese. Add a big pinch of salt and a few grinds of black pepper and stir again.
  • Divide the cream cheese mixture in half, and stuff each into the pocket you cut in the chicken. You can use a toothpick to pin the chicken closed, but it doesn’t matter too much.
  • Sprinkle the top of the chicken breasts with salt, pepper and chipotle powder (if using).
  • In a small non-stick skillet, melt the butter over medium-high heat.
  • Place the chicken top-side down, and sear for 4-5 minutes, until a golden-brown crust forms. While it cooks, season the bottom of the chicken breasts in the pan with salt, pepper and chipotle powder.
  • Flip the chicken and cook on the other side for 4-5 minutes.
  • Move the skillet to the oven (if your skillet isn’t oven-safe, gently move the chicken breasts to the oven dish).
  • Bake for 10 minutes, and test the temperature in the thickest part of the chicken—it should register 165-degrees F. If not, return to the oven for 3-5 minutes more, and test again.
  • Let the chicken cool in the skillet (or pan) for 5 minutes—this helps the filling somewhat solidify and makes it easier to serve.
  • If the filling melted out of the chicken breast, push it back into place, and serve.

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One review "Green Chile Cheese Stuffed Chicken Breasts"

  1. Mandy Johnson says:

    Loved this recipe. So quick and easy. Tasted great. Can’t wait to try more of your recipes.