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.

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.

PLACE 2 chicken breasts in freezer-weight resealable plastic bag; pound to 1/4-inch thickness. Remove from bag; place, top-sides down, on cutting board. Repeat.

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 ...

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 ...

Contact Susan Selaksy at 313-222-6872 or sselasky@freepress.com. Follow @SusanMariecooks on Twitter. Mushroom and Cheese Stuffed Chicken Breasts ...

Place each chicken breast between two pieces of plastic wrap. With a kitchen mallet, a cleaver, or a heavy tin can, such as a can of tomatoes, pound the breasts until they are between 1/8- and 1/4 ...

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 ...