green tea face cream

CREAM CHEESE STUFFED CHICKEN BREAST

Say hello to the irresistible Cream Cheese Stuffed Chicken Breast, wrapped in crispy bacon! This dish is a game-changer for any dinner party, and it’s absolutely delicious.

Not only does it taste incredible, but it’s also incredibly easy to make—perfect for when unexpected guests drop by. With just a few simple ingredients, you can have this mouthwatering dish ready in under an hour!

I’ve been making this exact recipe since my teenage years, and it’s been a favorite in my household ever since. It’s the perfect combination of creamy, savory, and crispy that never disappoints.

INGREDIENTS

  • 4 Chicken Breasts
  • 500g Bacon (3-4 slices per chicken breast)

Cream Cheese Filling

  • 8 oz Cream Cheese (softened)
  • 1 cup Mozzarella Cheese (shredded)
  • ⅓ cup Parmesan Cheese (shredded)
  • 4-5 Cloves Garlic (minced)
  • 1 teaspoon Thyme
  • 3 stalks Green Onions (diced)
  • Salt and Pepper to taste

INSTRUCTIONS

  • Preheat the oven to 400°F (200°C).
  • Prepare the chicken breasts: Butterfly and pound the chicken breasts to about ¼” – ½” thickness. Lay the butterflied chicken breasts cut side up on a cutting board and cover with plastic wrap to prevent splatter while pounding.
  • Pound the chicken using a meat mallet until it reaches the desired thickness. Set aside.
  • Make the cream cheese filling: In a large bowl, combine the softened cream cheese, shredded mozzarella, parmesan, minced garlic, thyme, and diced green onions. Use a spatula to mash the ingredients together into a smooth paste.
  • Stuff the chicken breasts: Divide the filling evenly into 4 portions (about ¼ – ⅓ cup per chicken breast). Spread the filling across the center of each butterflied chicken breast, ensuring it covers the entire surface. Roll each chicken breast tightly, seam side down.
  • Wrap with bacon: Begin wrapping the bacon around each stuffed chicken breast, ensuring it’s completely covered. Overlap the bacon slightly as you work your way down the breast. Repeat for all chicken breasts.
  • Bake: Place the bacon-wrapped chicken breasts in an oven-safe baking dish and bake for 45 minutes.
  • Broil for extra crispiness: After baking, set the oven to broil on high for 5 minutes to crisp up the bacon.
  • Serve: Remove the chicken from the oven and let it cool slightly before serving. You may notice some filling has spilled out during baking—use this to spoon over the chicken as a flavorful sauce.

HOW TO BUTTERFLY A CHICKEN BREAST

  • Lay the chicken breast flat on a cutting board.
  • Place your non-dominant hand on top of the chicken to steady it.
  • Using a sharp knife, slice horizontally through the chicken breast, stopping about ¾ of the way through. Don’t cut all the way through.
  • Open the chicken like a book to reveal the butterfly shape. Repeat with the remaining chicken breasts.

NUTRITION (PER SERVING)

  • Calories: 1166
  • Carbs: 9g
  • Protein: 104g
  • Fat: 77g
  • Saturated Fat: 32g
  • Polyunsaturated Fat: 10g
  • Monounsaturated Fat: 28g
  • Trans Fat: 0.2g
  • Cholesterol: 350mg
  • Sodium: 2873mg
  • Potassium: 1615mg
  • Fiber: 0.4g
  • Sugar: 3g
  • Vitamin A: 1225 IU
  • Vitamin C: 6mg
  • Calcium: 388mg
  • Iron: 2mg

GREEN CHICKEN ENCHILADAS

Rich, cheesy, and incredibly simple—these comforting chicken enchiladas are drenched in zesty green enchilada sauce, delivering all the comfort you’re craving (and, let’s face it, pretty much every day).

Ingredients

  • 2 ½ cups cooked, shredded chicken
  • 2 tablespoons taco seasoning
  • 2 ⅓ cups shredded mozzarella
  • 2 ⅓ cups shredded Monterey Jack
  • ¾ cup sour cream
  • 10 corn tortillas (6-inch)
  • 1 (28 oz) can green enchilada sauce

Method

  • Preheat your oven to 375°F.
  • In a large bowl, mix together the shredded chicken, 1 ½ cups of mozzarella, 1 ½ cups of Monterey Jack, sour cream, and taco seasoning until well combined.
  • Wrap the tortillas in a damp paper towel or tea towel and microwave for 1 minute to soften them.
  • Heat the enchilada sauce in a skillet. Dip each tortilla into the sauce, coating it lightly, then fill with about ⅓ cup of the chicken mixture. Roll the tortilla tightly and place it seam side down in a 9×13-inch baking dish. Repeat with the remaining tortillas.
  • Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
  • Bake for 25 minutes, or until the cheese is bubbling and golden.