Last night,
I made a new recipe
I found on pinterest
Of course,
I had to put my own twist on it
The meal was a big success
Monkey (age 7) even ate it
he is going through a stage of
“I don’t want to eat it”
lately,
but he actually ate this and liked it
which I find to be a pretty good endorsement!
It was delicious!
My husband and I ate 2 pieces
(They were pretty small)
I think this will be entering our
“favorite recipes” category
and entering our dinner rotation
Here ya go:
4-6 chicken breasts – (Now I have HUGE chicken breasts – so I actually take 2 large ones, cut off the bottom, thinner part of them, then take the thicker top part and cut them in half width-wise, thus making one chicken breast into 3 smaller pieces that are easier to cook/use and stay moister because they don’t take as long to cook!)
4oz Cream Cheese – I used low fat… Feel free to use a couple more oz, if you want them really creamy!
Garlic powder – I never measure, but probably around a 1tsp or so
Minced dry onion – again, don’t measure, but around 1tbsp
Fresh cracked pepper
1/4 cup of flour – no need to measure, just eyeball
1 egg beaten
1 cup of corn flakes slightly crushed or crushed, depends on your texture preference! You could probably also use bread crumbs and it would be just as good 🙂
Olive oil
Instructions:
Heat oven to 350
Pound out your chicken breasts thin. I put them between some plastic wrap and pound them out with my meat mallet – you could also use a rolling pin. Mix the cream cheese, garlic, onion, and pepper together. Divide the cream cheese mixture among the chicken breasts (just eyeball, but probably around 2tsp each) and spread on the breasts (no need to be precise about it!). Then roll up each chicken breast – the cream cheese helps keep the chicken together.
Heat up an oven safe skillet (otherwise, you can also prepare a pan to put them in after browning) with a little bit of Olive Oil. Dip the chicken into the flour, then into the egg, then roll in the cornflakes. Then brown the chicken in the skillet on all sides. Once browned, place skillet in the oven (or transfer chicken to baking dish) and cook until done through – 15-30 minutes – depends on the size of your chicken, mine only took about 15 minutes, but I used smaller breasts.
ENJOY!
My calculations put each 6oz of chicken at 350 calories – not too bad for dinner!
We served it with Mashed Potatoes, fresh Strawberries, and this Cheddar Peasant bread from the book Artisan Bread in 5 minutes a day. See my review of the book here.
