Chicken, cream cheese, and garlic unite in this marriage of Chicken Neptune, Chicken Kiev, and a shorthanded pantry! Takes less fuss than either of its inspirations, and recipe can easily be increased for larger households.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a cup or small bowl, stir together the Italian seasoning, onion powder and garlic powder. Sprinkle over both sides of the chicken. Place 1 tablespoon of cream cheese on the center of each piece, and spread slightly. Tuck in the sides, and roll up tightly. Secure with toothpicks.

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  • Place the bread crumbs on a plate or in a shallow bowl. Roll the chicken rolls in the bread crumbs to coat. Place on a plate, cover, and freeze for about 30 minutes.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Heat the butter and oil in a skillet over medium-high heat. Brown the chicken rolls on all sides, this should take about 5 minutes. Transfer the rolls to a baking dish.

  • Bake for 20 minutes in the preheated oven, or until chicken is no longer pink and the juices run clear. Spoon drippings from the dish over the rolls before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

239 calories; 9.6 g total fat; 77 mg cholesterol; 352 mg sodium. 9.1 g carbohydrates; 28.2 g protein; Full Nutrition

Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/30/2006
Oh my gosh this is one of the best chicken dishes I ever made. My husband was skeptical about the cream cheese until he took his first bite. He was looking for thirds!!!! AWESOME RECIPE!! Read More
(21)

Most helpful critical review

Rating: 3 stars
04/01/2008
I made a few minor changes... I used a Kraft garlic & parmesan cream cheese dip in the middle I used Italian herb mix in place of the Italian seasoning used plain bread crumbs and I used only butter rather than butter and oil when I fried the chicken. Firstly there was way too much "sprinkling" herbs - I only used a quarter of it if that. I poured the butter from the pan over the chicken before baking it. It needed to be in the oven for 30 minutes and came out nicely. However I think the recipe calls for far too much garlic. I am usually quite insensitive to garlic but this really was too much. Next time I make it I will modify it and use my own herb/spice mixture. A good concept though with some changes. Read More
(11)
83 Ratings
  • 5 star values: 52
  • 4 star values: 18
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
03/30/2006
Oh my gosh this is one of the best chicken dishes I ever made. My husband was skeptical about the cream cheese until he took his first bite. He was looking for thirds!!!! AWESOME RECIPE!! Read More
(21)
Rating: 5 stars
03/30/2006
Oh my gosh this is one of the best chicken dishes I ever made. My husband was skeptical about the cream cheese until he took his first bite. He was looking for thirds!!!! AWESOME RECIPE!! Read More
(21)
Rating: 5 stars
02/09/2015
My boyfriend and I both thought this was fantactic. I didn't have garlic cream cheese spread so I mixed some powdered ranch dressing mix into the cream cheese and it tasted great. I also sliced a pocket in my chicken breast and stuffed instead of rolling (Live on the top floor of an apt didn't want to be banging chicken). I also did not freeze but cooked right away. The only problem I had was I did not use toothpicks and since my chicken breasts were so thick some of the filling had leaked out. SO I would recommend doing as the recipe suggests as far as the technique but the ranch dressing in the cream cheese was perfect. Also I would recommend dipping the chicken in something before rolling in bread crumbs because the bread crumbs did not stick as well without it. And use panko! Read More
(18)
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Rating: 5 stars
01/20/2010
I came across this recipe one day and had to try it!! I am not the most patient cook so I typically dont like a recipe that has this many steps but it wasnt nearly as bad as it seemed while reading it!! It was a major hit among the people I made it for and definitly plan on making it again!! The best part is that it wasnt a lot of stuff that I had to go shopping for. I had most everything in my kitchen already!! Read More
(16)
Rating: 5 stars
03/28/2006
Tried this minus the garlic ingredients and it was great! Easy enough. Prep time was less than stated though I did use 'thin sliced' chicken breast skipped the garlic & onions! Also froze for less than 20 minutes as I was time starved. Everyone thought I had purchased the chicken pre- breaded and stuffed at a local gourmet market!! Really good recipe! Thanks for passing it on! Read More
(15)
Rating: 4 stars
03/09/2012
This is the second time I've made this. The first time the chicken was totally overcooked at 400 degrees F for 20 minutes so this time I cut it back to 375. The photo chicken breast was 10 oz (huge) and again it was slightly overcooked at 20 minutes at 375. My supermarkets do not carry garlic-flavored cream cheese so I used lower fat cream cheese and added garlic powder (and some chopped chives) to it. I also used some herb seasoned Pepperidge Farm stuffing which I crushed and used for the breading. What you can do with the cream cheese filling is almost unlimited. My recommendation would be to bake for 15 minutes at 375 degrees F and then use a thermometer to check the internal temp of the chicken. This is very good but would be even better if cooked properly so it ends up juicy. Read More
(13)
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Rating: 3 stars
04/01/2008
I made a few minor changes... I used a Kraft garlic & parmesan cream cheese dip in the middle I used Italian herb mix in place of the Italian seasoning used plain bread crumbs and I used only butter rather than butter and oil when I fried the chicken. Firstly there was way too much "sprinkling" herbs - I only used a quarter of it if that. I poured the butter from the pan over the chicken before baking it. It needed to be in the oven for 30 minutes and came out nicely. However I think the recipe calls for far too much garlic. I am usually quite insensitive to garlic but this really was too much. Next time I make it I will modify it and use my own herb/spice mixture. A good concept though with some changes. Read More
(11)
Rating: 3 stars
07/26/2006
This was a pretty good change but if I make it again then I'll tweak the recipe some. Maybe using a different kind of cheese adding some lemon zest... Read More
(10)
Rating: 5 stars
02/14/2008
This was wonderful! I followed the directions exactly. The only thing I would change is doing the entire process of seasoning and stuffing the chicken one portion at a time otherwise the seasoning came off the outside of the chicken breast. Read More
(10)
Rating: 2 stars
01/14/2007
This was o.k. No one in my family was too thrilled with it. I followed it to a tee but it was still too much garlic and I love garlic. I doubt I'll make this one again. Read More
(10)