Monday, May 10, 2010

Philadelphia Sundried Tomato and Basil Cream Cheese Stuffed Chicken Bites Share Tags: appetizer There are never any leftovers of the Philadelphia cream cheese stuffed chicken bites! And using the new flavor of Philly cream cheese -- sundried tomato and basil - adds so much flavor to these oven fried delicacies! Serve them with a little store bought marinara sauce and you will be the party hero! Prep time: 30 minutes | Cook time: 30 minutes | Total time: 60 minutes | Servings: 10 10 thinly pounded chicken breasts
1 cup(s) of panko bread crumbs, plain or Italian
1/4 cup(s) of peanuts
1 tsp. of paprika
3 egg whites, whisked until frothy
2 cup(s) of flour
1 cup(s) of shredded cheese, Mexican or Italian blend preferable
1/2 cup(s) of diced red bell pepper
1/2 cup(s) of diced green onion
2 cloves garlic, minced
1/2 container Philadelphia Sundried Tomato and Basil cream cheese
1 jar marinara sauce, your choice
1 salt and pepper to taste
Steps
Pound out the chicken breasts as thin as possible.
In a food processor, chop the peanuts. Add the breadcrumbs and paprika. Set aside on a plate. You'll be dredging the stuffed chicken breasts in this.
In a mixing bowl, add shredded cheese, cream cheese, red bell pepper, diced onion and garlic. Mix and then make into a thin log. This is the "stuffing" for the chicken breasts
Prehead oven to 425 degrees.
Line a baking sheet with parchment paper. Spray a rack with cooking spray and put on top of the parchment paper.
Take your chicken breasts and put some of the cheese log in the middle. Start rolling and be sure to fold ends inside to keep cheesse mixture in. Affix with a toothpick to keep it together. Salt and pepper all the chicken.
Form an assembly line to dredge the chicken. First in the flour, then in the egg whites and then in the bread crumbs. Place on the rack in the cookie sheet.
Bake at 425 for 30 to 40 minutes. Cool before slicing. Serve with the marinara sauce for dipping