any good recipes for baked chicken with cream cheese or pesto or some kind of sauce.?

Answer 1

CHICKEN WITH WHITE SAUCE

1 2-1/2 to 3-pound chicken, cut into serving pieces
5 tablespoons butter
1 bunch scallions, chopped, including 2 inches of the green tops
1/2 pound mushrooms, quartered
2 cups chicken broth
1/2 cup dry sherry
Salt and freshly ground pepper to taste
2 tablespoons flour
1 cup light cream
1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon
1/3 cup chopped walnuts

Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.
Add the scallions and mushrooms to the skillet and cook until the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.

Transfer the chicken and vegetables to a serving platter and keep warm. Reserve the cooking liquid in the skillet.

In a small saucepan melt the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually add the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer until the sauce is smooth, thickened, and hot. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips.

Answer 2

Baked Chicken and Artichokes:

6 chicken breasts, bone in.
1 can quartered artichoke hearts. drained (reserve liquid) Set aside 1/2 of the hearts for sauce.
1 package feta or goat cheese
1/2 cup bread crumbs
3 T parsley
2 T fresh Thyme
1 cup white wine
1 cup chicken broth
1 cup half and half
1 small package cream cheese

Season breasts with kosher salt and fresh ground pepper. Make a slit in the meatiest part of the breast and season. Mix feta with herbs, bread crumbs, and chopped artichoke hearts. Stuff each slit with filling and secure with toothpick.
Saute breasts to brown and place in baking dish. Add 1/2 cup wine to bottom of pan and bake at 375 degrees for 40 minutes. While baking, mix remaining wine, broth, reserved liquid, and half and half in sauce pan. Add cream cheese and artichokes. Season with salt and pepper. Simmer until thickened. Remove breasts from pan and place on serving dish. Spoon sauce over each breast and serve.

Answer 3

Stuffed Chicken Breasts

Ingredients:

* 4 skinless, boneless chicken breast halves
* Salt and pepper to taste
* 1 cup softened cream cheese (about 8 oz.)
* 1/2 TBSP dried chives
* 1/2 TBSP instant minced onion
* 4 tsp butter or margarine
* 4 slices bacon

Method

Place chicken breasts between two slices of waxed paper and pound to about 1/4-inch thickness. Salt and pepper the breasts and set aside. In small bowl, blend thoroughly the cream cheese, chives and onion. Dollop each of the breasts with one-fourth of the cream cheese mixture. Then dot each with 1 tsp butter or margarine. Fold the sides in to hold the cheese stuffing; roll each breast up and wrap with a slice of bacon. Place seam side down in baking dish. Bake at 350 degrees about 50-60 minutes until done, then place breasts under the broiler for about 5 minutes until the bacon is browned.

Notes:
Number of servings: 4


Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli


INGREDIENTS

* 2 tablespoons fresh lemon juice
* 3/4 cup butter
* 2 cloves garlic, crushed
* 1/4 teaspoon dried basil
* 1 teaspoon chopped pimento
* 1 cup chopped pecans
* 1 1/2 cups chopped fresh broccoli florets
* 1 small onion, minced
* 1/2 cup sour cream
* 1 (3 ounce) package cream cheese
* 8 skinless, boneless chicken breast halves
* 1 egg, beaten
* 1 cup dry bread crumbs
* 1/2 cup chopped pecans
* 1 tablespoon vegetable oil






DIRECTIONS

1. To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
2. Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9x13 inch baking dish.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.





Pesto Chicken


* 6 boneless chicken breast halves
* 2 tablespoons olive oil
* 2 tablespoons chopped parsley
* 5 teaspoons lime juice
* 2 tablespoons lemon juice
* 3 heaping tsp basil pesto
* 1 large garlic clove -- minced
* salt and pepper






Whisk together all ingredients except chicken. Pour over chicken and marinate 4-6 hours.
Place in baking dish and bake at 350° for 45 minutes.

Answer 4

I had these really good stuffed chicken breasts at a restaurant once with cream cheese filling, and they were breaded. yum!!

Answer 5

I use thinly sliced chicken breast and artichoke,spinach dip and wrap it in phyllo and bake it it is fantastic and so easy

Answer 6

Chicken with Skillet Gravy
Prep: 20 minutes
Cook: 15 minutes

Ingredients
1/3 cup fine dry seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon paprika
1 egg, lightly beaten
2 tablespoons milk
4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
2 tablespoons cooking oil
3 tablespoons all-purpose flour
1/4 teaspoon dried sage, crushed
3 tablespoons butter
1 14-ounce can chicken broth
1 16-ounce package refrigerated mashed potatoes, heated according to package directions

Directions
1. In a shallow dish combine bread crumbs, cheese, and paprika; set aside. In another shallow dish combine egg and milk. Sprinkle chicken pieces with salt and ground black pepper. Dip chicken pieces into egg mixture, dredge through crumb mixture to coat.

2. In a 12-inch heavy skillet heat oil over medium-high heat until a few of the remaining bread crumbs sizzle when added to skillet. Add chicken pieces to the skillet; reduce heat to medium. Cook, uncovered, for 12 to 15 minutes or until chicken is no longer pink (170F), turning once to brown evenly. Transfer chicken to a serving platter; keep warm.

3. Stir flour and sage into melted butter in skillet. Add broth. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute. Season with salt and pepper. Serve gravy with chicken and potatoes. Makes 4 servings.


Pineapple-Lemon Chicken
Prep: 30 min.
Marinate: 2 to 24 hrs.

Ingredients
2 whole medium chicken breasts (about 2 lb. total)
1 20-oz. can crushed pineapple (juice pack)
1 small lemon, very thinly sliced
1/3 cup ketchup
1/3 cup honey
1 Tbsp. Worcestershire sauce
2 cloves garlic, minced
1 tsp. salt
1/4 tsp. dried rosemary, crushed
1 tsp. cornstarch
2 cups hot cooked rice

Directions
1. Cut chicken breasts in half. Place chicken in a plastic bag set in a large bowl. For marinade, drain pineapple, reserving 1/4 cup juice. In a bowl combine pineapple, reserved juice, lemon slices, ketchup, honey, Worcestershire sauce, garlic, salt, and rosemary. Pour marinade over chicken; seal bag. Marinate in the refrigerator for at least 2 hours or up to 24 hours, turning bag occasionally.

2. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Drain chicken, reserving marinade. Place chicken, bone side down, on the grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until an instant-read thermometer inserted into the thickest portion of one piece registers 170 degrees F and no pink remains, turning and brushing with about 1/4 cup of the reserved marinade halfway through grilling.

3. For sauce, in a medium saucepan combine remaining reserved marinade and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. To serve, spoon sauce over chicken and rice. Makes 4 servings.