Comments on: Cream Cheese Stuffed Chicken Breasts

By: Rachael

Rachael — Thu, 25 Jun 2020 15:17:58 +0000

In reply to Jo. The chicken, thanks!

By: Jo

Jo — Wed, 29 Apr 2020 20:09:53 +0000

In reply to Rachael. When you say the center, do you mean the cream cheese or just the chicken??

By: Rachael

Rachael — Tue, 05 Nov 2019 18:30:58 +0000

In reply to Marilyn. If I was you, I would use a meat thermometer and cook until the center reaches 165 degrees.

By: Marilyn

Marilyn — Tue, 05 Nov 2019 00:10:57 +0000

Hi, So glad I found your site! I had already stuffed my chicken breasts with a cream cheese stuffing using spinach and mozerella and a few other ingredients. My 3 skinless boneless chicken breasts are almost a pound each. I cut a pocket and stuffed them and used toothpicks to secure them. I wish I had seen your suggestion of laying the chicken breasts out flat and rolling back up instead of just doing a flap. I’m concerned they will not cook all the way through, they are pretty thick!! Should I still pan sear and put in a pre heated oven of 450 for only 9 minutes?? Thanks in advance for answering my question, I hate ruining good food!

By: Rachael

Rachael — Sun, 01 Sep 2019 19:20:26 +0000

In reply to NANCY. I am so glad he liked it!

By: NANCY

NANCY — Sun, 01 Sep 2019 16:11:07 +0000

THIS WAS A BIG HIT WITH MY HUSBAND! I HAD TO ROAST MY OWN PEPPER SO IT TOOK A LITTLE LONGER, BUT OTHERWISE IT WAS SIMPLE AND TASTED GREAT. THANKS FOR THE RECIPE.

By: Melissa

Melissa — Tue, 08 May 2018 04:47:28 +0000

I love chopped and your chicken dish looks perfect! I think I might just be up for this challenge… pondering a dish as I type!