Cream Cheese Chicken

Cream Cheese Chicken

123

"A nice variation to chicken. Great for special occasions."
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Ingredients

30 m servings 468 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 678 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat.
  3. Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish.
  4. Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear.

Reviews

123
  1. 142 Ratings

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Most helpful positive review

5 stars with modifications: add a clove of garlic and a bag of baby spinach when sauting mushrooms and up the cream cheese to 8 oz. Put mushroom mixture in 6 dollops on a plate and refrigerate ...

Most helpful critical review

I'm sorry, but my family didn't care for this recipe at all. We didn't like the way it tasted, although parts of it were okay. I thought the cream cheese/mushroom filling was good, but I didn'...

5 stars with modifications: add a clove of garlic and a bag of baby spinach when sauting mushrooms and up the cream cheese to 8 oz. Put mushroom mixture in 6 dollops on a plate and refrigerate ...

I'm sorry, but my family didn't care for this recipe at all. We didn't like the way it tasted, although parts of it were okay. I thought the cream cheese/mushroom filling was good, but I didn'...

I followed many of the previous suggestions. I combined spinach, garlic, and reduced fat cream cheese for the filling and refrigerated it to make it easier to spread. Also substituted honey must...

This recipe is awesome! I subbed pecans for walnuts and added shredded parmesan to the top of the chicken before baking. It was FANTASTIC!!

I only used 2 chicken breasts since there's no way that we could have eaten 6 of them! I also butterflied the breasts to get 4 thin pieces of meat. I halved all the other ingredients and the p...

This was AWESOME! Excellent cold for lunch the next day. I put in a little extra filling. Used big breasts and sliced them. Worked well. Very easy.

This is one of those recipes that I didn't know right away if I liked it or not because of the variety of tastes. After about the third bite, I realized I liked it very much. Plus, after I had p...

Great recipe. Fixed for company and received rave reviews. Added chopped onion and marinated artichoke hearts to mushroom and cream cheese mixture and it was wonderful - very tasty. It's a de...

Excellent! Even my picky husband loved this recipe. We didn't have any mushrooms, but the chicken still tasted fine without them.