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My review
Cream Cheese Chicken
Jenny
"A nice variation to chicken. Great for special occasions."
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Ingredients
30 m servings 468 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 450 degrees F (230 degrees C).
- Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat.
- Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish.
- Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear.
Nutrition Facts
Per Serving: 468 calories; 18.7 g fat; 43.5 g carbohydrates; 32.1 g protein; 101 mg cholesterol; 678 mg sodium. Full nutrition
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Reviews
Read all reviews 130149 Ratings
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Most helpful positive review
4/18/2004
5 stars with modifications: add a clove of garlic and a bag of baby spinach when sauting mushrooms and up the cream cheese to 8 oz. Put mushroom mixture in 6 dollops on a plate and refrigerate ...
Most helpful critical review
3/18/2003
I'm sorry, but my family didn't care for this recipe at all. We didn't like the way it tasted, although parts of it were okay. I thought the cream cheese/mushroom filling was good, but I didn'...
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4/18/2004
5 stars with modifications: add a clove of garlic and a bag of baby spinach when sauting mushrooms and up the cream cheese to 8 oz. Put mushroom mixture in 6 dollops on a plate and refrigerate ...
3/18/2003
I'm sorry, but my family didn't care for this recipe at all. We didn't like the way it tasted, although parts of it were okay. I thought the cream cheese/mushroom filling was good, but I didn'...
10/4/2005
I followed many of the previous suggestions. I combined spinach, garlic, and reduced fat cream cheese for the filling and refrigerated it to make it easier to spread. Also substituted honey must...
10/4/2008
This recipe is awesome! I subbed pecans for walnuts and added shredded parmesan to the top of the chicken before baking. It was FANTASTIC!!
6/6/2003
I only used 2 chicken breasts since there's no way that we could have eaten 6 of them! I also butterflied the breasts to get 4 thin pieces of meat. I halved all the other ingredients and the p...
3/10/2003
This was AWESOME! Excellent cold for lunch the next day. I put in a little extra filling. Used big breasts and sliced them. Worked well. Very easy.
5/29/2003
This is one of those recipes that I didn't know right away if I liked it or not because of the variety of tastes. After about the third bite, I realized I liked it very much. Plus, after I had p...
10/24/2005
Great recipe. Fixed for company and received rave reviews. Added chopped onion and marinated artichoke hearts to mushroom and cream cheese mixture and it was wonderful - very tasty. It's a de...