Cream Cheese and Chive Stuffed Chicken


  • 4 boneless, skinless chicken breasts
  • 1 cup of plain bread crumbs
  • ½ cup of grated parmesan cheese
  • 1 teaspoon of garlic powder
  • ½ cup of melted butter
  • 1 (8 oz.) tub of Philadelphia Chive and Onion Cream Cheese Spread
  1. Preheat your oven to 350 degrees.
  2. Next pound the chicken breasts with a mallet to about ¼" thickness. I usually put the chicken breasts between two pieces of wax paper to avoid a mess .
  3. In a bowl combine the 1 cup of plain bread crumbs, ½ cup of Parmesan cheese, and 1 teaspoon of garlic powder.
  4. Now in a separate shallow dish melt ½ cup of butter.
  5. First dip the chicken in the butter letting any excess drip off, and then into the breadcrumb mixture coating each side.
  6. Now spread 3 tablespoons of the Philadelphia Chive and Onion Cream Cheese Spread on each breadcrumb coated chicken breast.
  7. Then fold over and secure with toothpicks.
  8. Place stuffed chicken in a single layer in a 9x13" baking dish then drizzle remaining melted butter.
  9. Bake uncovered for 35 to 40 minutes or until chicken reaches an internal temperature of 165 degrees.

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