Roasted Stuffed Chicken, Gluten Free*

Name: Roasted Stuffed Chicken, Gluten Free*
Total time: 45 s
Yield: 4

Ingredients

Chicken breast fillet, raw, boneless, skinless -- 1 lb
Cream cheese -- 0.75 cup
Stouffer's Spinach Artichoke Dip Gluten Free (Pouch) 4 x 64 ounces, cold -- 0.33 cup
Cheese, Parmesan, shredded -- 1 oz
Virgin olive oil -- 2 Tbsp
Cream, heavy whipping -- 1 cup
Minor's Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound -- 2 tsp
Basil, fresh, julienne -- 2 Tbsp

Preparation

1

With a meat mallet, pound the chicken to a ¼”-½” thickness. Keep cold.
2

Combine the cream cheese, Spinach Artichoke Dip and Parmesan cheese.
3

Fill each piece of chicken with the cream cheese mixture in the middle portion of the breast. Fold all sides together to keep closed; use a toothpick if necessary to keep the pocket tight. Season with salt and pepper.
4

Heat a sauce pan and add the olive oil; once hot add chicken breasts and sear both sides until browned.
5

Place pan into a 350°F conventional oven and continue to cook until the internal temperature reaches 160°F.
6

Meanwhile, heat and reduce the heavy cream by half; add the Roasted Garlic Flavor Concentrate. Finish by adding the fresh basil.
7

Once chicken is cooked, allow to rest for 3-4 minutes. Either slice the chicken or serve whole on a plate. Top with the garlic cream sauce and serve immediately.