Cream Cheese-Filled Chicken

February 9, 2013 at 7:58 pm | Posted in Chicken, Main Dish | Leave a comment

I found this on Pinterest!  It’s one of the most popular Pins that I’ve run across lately, so I decided that I had to try it.  The original recipe is courtesy of Brionna J at All The Cooks.  I tweaked the recipe quite a bit (typical me!) and it turned out pretty good.

Ingredients:

One pound of chicken tenders

4 ounces of softened cream cheese

1 tbsp. chopped parsley

1 tbsp. onion powder

1 tbsp. garlic powder

1/8 tsp. pepper

1 egg beaten

1/4 cup water

1 cup Japanese Panko crumbs

Olive Oil

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Preheat oven to 350 degrees F.  Mix egg and water in one bowl; put Panko in separate bowl. Put cream cheese, parsley, onion powder, garlic powder and pepper in bowl and mush together.

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Looks pretty, doesn’t it?

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Place each chicken tender into small bag…

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and grab your mallet.  Gently pound the chicken so that it’s flattened.

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I think I flattened the first one too much?

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Dip chicken into Panko, then into egg wash, then back into Panko.  Set on cookie sheet and put about a teaspoon of cream cheese mixture on chicken, then roll it up.

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Continue until all chicken tenders are dipped, dunked and filled and rolled.

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Drizzle a bit of olive oil on the pan, around the rolled up chicken and a drop or two on top of each roll.  Pop into the oven for 15 minutes.

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Remove from oven, flip them a bit so that all the sides get browned; you may need to add a bit more olive oil.  Return to oven for 15 more minutes.  Remove to serving dish; allow to rest for five minutes.

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Delicious!  My hubby’s only complaint was that they weren’t BROWNED enough.  The original recipe says to brown them in a skillet before baking them in the oven but I didn’t do that.  They were kind of fragile. The original recipe called for whole chicken breasts, and maybe that’s the difference between being able to brown them in a skillet first.

Next time, I’ll use whole boneless, skinless breasts and brown them.

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