Sunday, April 6, 2008

Cream Cheese Stuffed Chicken

4 ultra thin boneless skinless chicken breasts
2 oz. ricotta cheese
1/2 package cream cheese with chives
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/8 teaspoon celery salt
1/8 teaspoon tarragon
3 Tablespoons of butter
1/8 teaspoon thyme
1/8 teaspoon garlic powder
1 Tablespoon Worcestershire sauce
Heat oven to 375 degrees. Season chicken breasts with salt and pepper. Mix together the filling: goat cheese, cream cheese, chives, oregano, basil, and rosemary. On two chicken breasts place 1/2 of the mixture on each. Top with the other chicken breast. Place into a greased baking dish. Melt remaining 3 Tablespoons butter and mix in tarragon, celery salt, rosemary, oregano, thyme, garlic powder, and Worcestershire sauce. Pour sauce over the chicken breasts in baking dish and place in oven. Cook until chicken is cooked through and juices run clear, about 25-30 minutes.
2 servings.

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