Cream Cheese Stuffed Everything Chicken
Holy flavor, Batman. This Cream Cheese Stuffed Everything Chicken is anything but your standard boring chicken breast. These breasts are overflowing with smooth, rich cream cheese and coated with a crust of garlic, onions, sea salt, toasted sesame and poppy seeds. It’s all the flavors you love from an everything bagel, but as a low carb, high protein chicken dish you’ll want to make again and again.
These Cream Cheese Stuffed Everything Chicken breasts come together really easily and pretty quickly, so they’re a perfect weeknight meal. You can also easily double or triple the recipe to serve your whole family. The chicken goes great with a side of roasted veggies, a salad, some cheesy broccoli or some wild rice. The possibilities are endless and a serving is only 333 calories or 6 WW Points! To view your current WW Points for this recipe and track it in the WW app or site, click here!
Looking for more ways to make your chicken breasts delicious? Try my Cheesy Bacon BBQ Chicken, Pesto Chicken Roulades, Lemon Pepper Iced Tea Chicken, Cheesy Chicken and Stuffing, Pizza Chicken Roulades, Thai Chicken Skewers, Chicken Piccata, Slow Cooker Buffalo Chicken and many, many more in the chicken section of my recipe index!
Cream Cheese Stuffed Everything Chicken
Ingredients
- 2 (6 oz each) boneless, skinless chicken breasts
- 2 oz 1/3 less fat cream cheese
- 2 teaspoons all-purpose flour
- 1 egg white, beaten
- 2 teaspoons sesame seeds
- 2 teaspoons poppy seeds
- 2 teaspoons dried chopped/minced onion, I’ve seen it called both, found with the spices
- 1 teaspoon coarsely ground sea salt
- 1 teaspoon minced garlic
- 1 teaspoon canola oil
Instructions
- Pre-heat the oven to 400. Line a baking sheet with parchment paper and set aside.
- Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. Open each breast at the slit and place 1 oz cream cheese inside. Spread cheese across the surface and close the breast, folding the top half back over the cream cheese.
- Place the stuffed breasts in a Ziploc bag and add the flour. Lightly flip the bag around until chicken is coated with flour. Place the beaten egg white in a shallow dish. In a second shallow dish, mix the sesame seeds, poppy seeds, dried onion, salt and garlic. Remove each rolled breast from the flour bag and dip it in the egg white, turning to coat. Then move the coated breast to the dish of seed mixture and coat it on all sides.
- In a small skillet, add the oil and bring over medium-high heat. Add the stuffed and coated chicken breasts to the pan and cook for about 1 minute until the seeds on the bottom are golden. Flip the breasts and cook for another minute on the other side. Transfer the breasts to the prepared baking sheet and place in the pre-heated oven. Bake for 30-35 minutes until chicken is fully cooked through.
Notes
8 per serving (P+ calculated using the recipe builder on weightwatchers.com)