This recipe might be one of my favorite chicken recipes ever!!! Who am I kidding?! It’s totally my fave. The chicken breast is never dry due to the cream cheese and the pepper and onion sauce is just the icing on the cake. I found this recipe online and have made it soooooooo many times that I have to share it with you. You’re gonna love it. Serve this recipe with some basmati rica and broccoli or any vegetable you like. I just made a big serving of this, this last weekend as I had my whole family in law over. They enjoyed it so much that there wasn’t even a piece of rice grain left.
Ingredients for chicken:
4 chicken breasts
150g herb cream cheese
Salt and pepper
Ingredients for the sauce:
1 red pepper
50 g herb cream cheese
300 ml chicken broth
2 teaspoons flour
2 tablespoons butter
Slice a “pocket” in the chicken breast and fill with about a teaspoon of cream cheese. Season with salt and pepper. In the pictures you will see that I have more chicken breast than the recipe requires. This was because I had guests. Use toothpicks to close the chicken so the cream cheese doesn’t run out.
Add a bit of olive oil to a skillet and brown on both sides.
Add the chicken to a baking dish and cook in the oven at 180°C until the chicken is well done. We don’t want rare chicken.
Meanwhile, make the pepper-onion sauce. Start by finely chopping the onion and pepper and add them to a saucepan along with the butter. Cook for 5 minutes. Add flour and stir well.
Add broth and cook for another 10 minutes. Turn off the heat and add cream cheese.
Remove chicken from oven and either slice it and serve with basmati rice and broccoli or leave it whole.