Stuffing the chicken breasts with the cream cheese mixture of your choice starts with you slicing a pocket into the side of the meat. You won't cut the meat from end to end.

Grilled chicken with goat cheese and basil vinaigrette is something I've been making for years. This simple recipe was ...

1 cup cream cheese; 1 tablespoon chives; 2 sheets of puff pastry, thawed; 4 boneless, skinless chicken breasts; 1-1/2 teaspoons seasoned salt; 1 teaspoon ground pepper ...

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast.

We've got you covered with our best chicken breast recipes you can cook on a weeknight, ... crushed red pepper, and marinated artichoke hearts, all mixed with cream cheese, shredded mozzarella, ...

Pour the cream over the top, using a knife to distribute evenly. Bake, uncovered, for 12-20 minutes. The top will brown very lightly but I like to turn on the grilling element towards the end of ...

Another of Marcelle's favorite cheese recipes wraps chicken around a savory blend of seasoned mozzarella and ricotta.Makes 4 servings 4 whole skinless boneless chicken breasts, halved (about 3 ...

Bake: Place the chicken bombs on the prepared baking sheet. Bake for 25 to 30 minutes, or until the chicken is cooked through ...

Repeat process with remaining chicken breasts, paprika mixture, and spinach mixture. Transfer to refrigerator, and chill for at least 1 hour or up to 24 hours. Preheat oven to 350°F.

Greek chicken patties: In a large bowl, mix the spinach, dill, oregano and lemon juice together. Add the chicken and mix until well combined. In a separate bowl, mix the cream cheese and yoghurt ...