This is Julie. Julie belongs to Shauna, or maybe Shauna belongs to Julie. One thing's for sure, they're a match made in heaven.
This is Shauna. Shauna is an amazing friend and an amazing cook! She came over for our weekly dinner and whipped up these chickens in the blink of an eye. The chicken was soooo tender and juicy. I don't know why I always think these kinds of dishes are going to be so time consuming, or too much 'work', but Shauna gave me a new perspective and one of my kids a new favorite dish. Thanks girlfriend!!!
6 boneless, skinless chicken breast halves (2 1/4 pounds)
5 ounces (1/2 package) nachetele cream cheese
1 package frozen chopped broccoli, thawed
1 cup shredded cheddar cheese
2 tbsp. seasoned bread crumbs
1/2 tsp. each salt and pepper
egg noodles (optional)
Heat oven to 350 degrees. Remove tenders from chicken; reserve for another use. Cut a pocket into breasts, cutting into but not through. Soften cream cheese slightly.
In a large bowl, combine broccoli, both cheeses, bread crumbs and 1/4 tsp. each of the salt and pepper. Stuff a scant 1/3 cup into each chicken breast. Secure with toothpicks.
Season chicken with remaining 1/4 tsp. each salt and pepper. Brown chicken over medium-high heat in two batches in a nonstick skillet for 3 minutes. Transfer chicken to a baking dish. Bake at 350 degrees for 30 minutes, until cooked through.
Cook egg noodles according to directions. Toss with butter and fresh parsley.
Steam green beans and toss with butter, crushed rosemary, and almonds.
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