Sunday, February 17, 2013

Stuffed Cream Cheese Chicken with Pecan Crust

Making the filling.....

 Paired with Roasted Brussel Sprouts and Cream of Chicken Rice


1 teaspoon of smart balance butter spread
8 ounces of fresh mushroom- sliced thin
6 ounces of Fat Free Cream Cheese, softened
6 thin skinless, boneless chicken breast
1 cup of stevia brown sugar blend
1/2 cup of Honey Dijon Mustard
1/2 cup of chopped pecans


1. Preheat oven 450 degrees
2.Melt butter in skillet over medium heat. Saute mushrooms until tender. While cooking combine in a small bowl your brown sugar and mustard. Reduce heat to low and stir in cream cheese until melted. Remove from heat. Coat a 9x13 baking dish with spray oil.
3. On wax paper, lay out your chicken breast, spread with mushroom mixture and roll up. Lather mustard mixture over rolled chicken breast. Roll chicken in chopped nuts, place a tooth pick in breast and lay in baking dish. 
4. Bake in preheated oven for 15-20 minutes or until juices run clean and chicken is no longer pink.

1 comment:

  1. I made this and the roasted cauliflower and it was SOOOOOO good! Thank you!


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