Follow these steps for perfect results
cream cheese
softened
thyme
dried
tarragon
dried
sour cream
Dijon mustard
sage
dried
butter
softened
garlic
chopped
boneless chicken breasts
Mix cream cheese, thyme, tarragon, sour cream, Dijon mustard, sage, soft butter, and chopped garlic until well combined.
Lay chicken breasts skin side down on a clean surface.
Flatten the chicken breasts as much as possible without tearing.
Place a scoop of the cream cheese mixture in the center of each chicken breast.
Fold the chicken around the cream cheese stuffing.
Bake in a preheated oven at 375°F (190°C) for about 25 minutes, or until the chicken is cooked through.
Use the remaining cream cheese mixture as a sauce, thinning it with milk to reach the desired consistency.
Spoon the sauce over the baked chicken breasts before serving.
Serve the stuffed chicken on a bed of rice.
For buffet serving, cut the chicken into smaller pieces.
Expert advice for the best results
Ensure the chicken breasts are flattened evenly for uniform cooking.
Use a meat thermometer to check for doneness, chicken should reach 165°F (74°C).
Everything you need to know before you start
10 minutes
Stuffing can be made a day in advance.
Arrange the chicken breast on a plate with a generous spoonful of sauce and a side of rice.
Serve with a side of steamed vegetables or a fresh salad.
Pairs well with creamy dishes.
Discover the story behind this recipe
Comfort food
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