Cheesy 3 Onion Stuffed Chicken Breasts
Ingredients
- 1⁄4 cup cream cheese, room temperature
- 1 tbsp + 1⁄2 tsp 3 Onion Dip Mix, divided
- 1 lb (450 g) boneless, skinless chicken breasts, about 2 breasts
- 2 tsp oil
- 1 bell pepper
- 1⁄2 small red onion
- 1⁄4 cup water or broth
Preparation
- In a bowl, combine cream cheese and 1 tbsp dip mix.
- Cut each chicken breast in half, crosswise. You should have 4 pieces.
- Using the tip of a knife, cut a pocket in the thickest part of each chicken breast. Make sure not to cut all the way through. Using your fingers, widen each hole.
- Spoon 1 tbsp cream cheese mixture into each pocket. Fasten with a toothpick to secure, if needed.
- In a large, non-stick fry pan, heat oil over medium-high. Add chicken; reduce heat to medium. Cook until deep golden, about 5 min per side.
- Meanwhile, slice pepper and onion into thin strips. Add to pan; sprinkle with remaining 1⁄2 tsp dip mix and stir in water. Cover; simmer until peppers are tender, 2–4 min.
- Place chicken on plates and top with peppers and onion (and any juices in pan). Remove toothpicks before serving.
Epicure Products Used
Nutritional Information
Per serving: Calories 220, Fat 10 g (Saturated 4 g, 0.2 0 g), Cholesterol 95 mg, Sodium 100 mg, Carbohydrate 4 g (Fiber 1 g, Sugars 2 g), Protein 27 g.
Tips
Swap water or broth for a dry white wine.
Perfectly Balance Your Plate
Serve with 2 cups leafy greens, 1 tbsp Greek Dressing, and a bun.