Chicken Breast stuffed with Soft Cheese and Garlic
Chicken Breast stuffed with Soft Cheese and Garlic

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken breast stuffed with soft cheese and garlic. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chicken Breast stuffed with Soft Cheese and Garlic is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Chicken Breast stuffed with Soft Cheese and Garlic is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook chicken breast stuffed with soft cheese and garlic using 10 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Chicken Breast stuffed with Soft Cheese and Garlic:
  1. Take 4 Chicken Breasts
  2. Take 6 small Potatoes ( for boiling )
  3. Take 60 grams Cauliflower
  4. Make ready 100 grams Butter
  5. Get 1/2 tsp Parsley
  6. Get 140 grams Soft Cheese ( philadelphia is nice )
  7. Prepare 3 clove Garlic Crushed
  8. Get 1/2 small Onion Chopped Small
  9. Prepare Kitchen string
  10. Get 1 tbsp Olive oil, or Spray oil
Steps to make Chicken Breast stuffed with Soft Cheese and Garlic:
  1. Boil potatoes and cauliflower together. When boiled, add butter, parsley, and 2 crushed garlic cloves. Mash and set aside.
  2. While potatoes are boiling, mix together cream cheese, 1 crushed garlic clove and onion.
  3. Slice the Chicken Butterfly like this… better when they are half defrosted if using frozen. Then fill them with the soft cheese and onion mixture, and tie to keep together with string. Put on a baking tray, and bake on 150°C, or gas mark 4 for 20 - 30 mins. Oil spray the top of chicken, or rub a little olive oil on the top. You could also wrap in foil to bake on a higher heat. Uncover for the last 5 minutes. Serve with carrots and sweet peas.

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