Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cream Cheese & Herb Stuffed Chicken Breasts Recipe
    Lost? Site Map

    Cream Cheese & Herb Stuffed Chicken Breasts

    Cream Cheese & Herb Stuffed Chicken Breasts. Photo by Dr.JenLeddy

    1/13 Photos of Cream Cheese & Herb Stuffed Chicken Breasts

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    EdsGirlAngie's Note:

    This is a versatile recipe using your favorite herb with cream cheese, sandwiched in a chicken breast half, then breaded and baked for 30 minutes. Presto, quick and delicious dinner! I like oregano; sage or basil are other possibilities. Try 'em all!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 350 degres F.
    2. 2
      Flatten open chicken breasts; spread 1 tablespoon of cream cheese on one half of each breast (resist the temptation to use more-- a little cream cheese goes a looooooong way!).
    3. 3
      Evenly distribute the fresh herbs on top of that and season with salt and pepper.
    4. 4
      "Fold"the chicken breasts back up and press tightly, tucking in cream cheese a bit.
    5. 5
      In a shallow dish, combine the 1/2 teaspoons salt and pepper, paprika and flour.
    6. 6
      In another dish, pour the beaten egg mixture.
    7. 7
      In a third dish, combine bread crumbs, garlic powder and Parmesan cheese.
    8. 8
      First dip chicken breasts in flour mixture, then beaten egg mixture, then bread crumb mixture.
    9. 9
      Place chicken on a lightly greased baking sheet, drizzle about a tablespoon of melted butter on each breast and bake, uncovered, for 30 minutes or until cooked through and tender.

    Ratings & Reviews:

    • on November 15, 2007


      Wow, was this good. I thought the prep and cook times were right on point, and the chicken came out super moist -- not dry at all. I followed the recipe, using fresh oregano as you suggested, with some minor changes: Do green onions count as an herb? I wasn't sure, so I didn't know if they were supposed to go in the chicken at step 3, but I threw them in there anyway. I also used toothpicks to hold the chicken breasts together once I folded them back up. They made it a lot easier to dip the chicken in all the different bowls without having it come apart/get really messy. I like a lot of garlic, so I used more than 1/4 teaspoon, probably about 1/2 or a little more. I also used Italian-flavor breadcrumbs, which I thought went really well with the oregano... all the flavors were just constantly present in all the different levels. This was very delicious, and when it's done, it looks and tastes like it was very difficult to prepare -- a good way to trick people! Thanks for a nice way to use up cream cheese!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 22, 2011


      Enjoyed this. I did have to turn them over once. Very moist. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2009


      I made this on December 13th 2009. I used exactly the amount of cream cheese that it called for, it turned out a little dry,so the next time I am going to use at least 3 or4 tablespoons of the cream cheese. It has a very good flavor and taste over all.I mixed Parmesan cheese with coconut flakes with the dry seasoning to add a little crispness and flavor. I also used shallots instead of onion. I think it would be very moist if it was covered with aluminum foil to help keep the moisture inside the pan. I will make this again. Thank you for posting Angie ,,,Ed's girl.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (38)


    Nutritional Facts for Cream Cheese & Herb Stuffed Chicken Breasts

    Serving Size: 1 (249 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 523.1
    Calories from Fat 240
    Total Fat 26.7 g
    Saturated Fat 13.9 g
    Cholesterol 226.0 mg
    Sodium 1197.3 mg
    Total Carbohydrate 31.1 g
    Dietary Fiber 3.1 g
    Sugars 2.3 g
    Protein 38.8 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes