STUFFED PAN SEARED CHICKEN BREASTS with CHILI GARLIC CARROTS

When I went grocery shopping this week, Philadelphia cream cheese had a special going.  By buying my orange juice I received one of their new cooking creams free to try.  So, try we did and it's 2 thumbs up around here!

STUFFED PAN SEARED CHICKEN BREASTS with CHILI GARLIC CARROTS
4 chicken breasts,
4 green onions, sliced thin
2 cups halved baby carrots
2 cloves garlic, finely minced
1 tablespoon chili powder
1 tablespoon sugar
2 tablespoons herbs de provence
1 small can chopped green chiles, drained
1/2 cup goat cheese
1/4 cup Philadelphia Cream Cheese Garlic Sauce
Juice of 1 lemon
2 + 2 tablespoons butter
sea salt and white pepper
  • Carefully slice open a pocket area of each chicken breast.
  • Combine sugar, chili powder and herbs de provence in a mortar and grind fine with pestle.
  • In a small food processor combine green chiles and goat cheese until well blended. Add 1/2 of herb mix and blend again.
  • In a small skillet melt 2 tablespoons butter over medium high heat.  Add onions and garlic, sauteing until soft.  Add carrots and saute until tender.
  • Add remaining spice mixture to carrots while sauteing.
  • In a medium skillet melt the other 2 tablespoons of butter over medium high heat.
  • Fill the pocket in chicken breast with the green chili mixture.  Add to skillet.  Salt and pepper chicken generously.  Cook until cooked through and browned on both sides.
  • Pour lemon juice over the chicken and simmer a few minutes.
  • Stir cream cheese sauce into the carrots.
  • Plate chicken breasts.
  • Add carrots to chicken pan and blend sauces together.
  • Serve immediately.

    4 comments:

    Martha (MM) said...

    Sounds delicious!!

    MrsSpock said...

    I just got a ton of this new cooking creme on my weekly deals. I was wondering what to use the garlic flavored cheese with. I think I will try this!

    Trisha said...

    This looks like a delicious meal ... I definitely want to try this out!!!

    ceodraiocht said...

    I haven't tried the cooking cremes yet - thanks for sharing your foray into it's use. Looks great.