Today I am featuring a scrumptious stuffed chicken recipe that is packed with cream cheese, chives and then coated with breadcrumbs.  I love chicken  and cream cheese, which makes this recipe the perfect paring of these two delicious ingredients.  The chicken stays so moist and cooked to perfection, because it is baked in butter and its crispy coating holds in the juices.  The filling is a flavorful Philadelphia Chive and Onion Cream Cheese Spread that I have enjoyed on crackers for years.  Well, now I know it’s not just for crackers or bagels.  It makes a perfect chicken filling!   It helps make the preparation of this dish so easy on busy weeknights.  And this his recipe has only six ingredients, which adds to the time savings.   So if you want to bake an out of the ordinary chicken recipe that won’t have you slaving away in the kitchen all night, try this recipe.

Here are the six ingredients you will need: 4 boneless skinless chicken breasts, 1 cup of plain bread crumbs, 1/2 cup of grated parmesan cheese, 1 teaspoon of garlic powder, 1/2 cup of melted butter, and 1 (8 oz.) tub of Philadelphia Chive and Onion Cream Cheese Spread.

Preheat your oven to 350 degrees.  Next pound the chicken breasts with a mallet to about 1/4″ thickness.  I usually put the chicken breasts between two pieces of wax paper to avoid a mess .

In a bowl combine the 1 cup of plain bread crumbs, 1/2 cup of Parmesan cheese, and 1 teaspoon of garlic powder.

Now in a separate shallow dish melt  1/2 cup of butter.

First dip the chicken in the butter letting any excess drip off, and then into the breadcrumb mixture coating each side.

Now spread 3 tablespoons of the Philadelphia Chive and Onion Cream Cheese Spread on each breadcrumb coated chicken breast.

Then fold over and secure with toothpicks.

Place stuffed chicken in a single layer in a 9×13″ baking dish then drizzle remaining  melted butter.

Bake uncovered for 35 to 40 minutes or until chicken reaches an internal temperature of 165 degrees.