My staple, go-to meal is chicken and pasta. Or chicken and salad. Real original and exotic, I know. But as a college student, you go for simple, quick, and cheap. This semester, I decided to branch out of my chicken and salad/pasta rut and try different recipes.
I've made things with salmon, shrimp, beef, and pork. Salad is the staple side for all of my meals because I'm trying to eat healthier (not going so well. I'm actually thinking of going to Sonic right now as we speak. Must resist!!).
So, yesterday, I bought the ingredients from this recipe that I found on pinterest! Like all good cooks, I tweaked it a little bit. It calls for bacon (I hate it. Un-American, I know...) and pastry sheets, but I left the bacon out and used crescent rolls instead of pastry sheets.
Here's step-by-step instructions for cream cheese stuffed chicken!
Ingredients:
- Chicken thighs/fillets
- Cream cheese (8 oz, room temperature)
- Chopped onion
- Chopped green onion
- Garlic (fresh or powdered)
- Assorted spices
- Crescent rolls
- 1 egg (to brush on the crescent roll)
1. After assembling your ingredients in a Rachael Ray fashion like I do, I thawed the chicken in the microwave for about a minute or two.
2. Chop onion and green onions.
Add to cream cheese.
Add spices and garlic.
3. Mix together!
4. Cut a slit into each of the pieces of chicken and stuff the cream cheese mix to your heart's content.
6. Bake in oven at 400 degrees for 30-35 minutes.
7. Enjoy!! (I made a garden salad and garlic bread as sides.)
Until next time,
