Herb-Crusted Cream Cheese Stuffed Chicken Breast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Cream Cheese Stuffed Chicken Breast

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Cream Cheese Stuffed Chicken Breast

Savor a succulent chicken breast stuffed with a light, tangy cream cheese blend and accented by a crisp, herb-infused almond flour crust. This recipe is as visually appealing as it is nutritious, offering a satisfying balance of protein and flavor with every bite.

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NUTRITION

429kcal
Protein
47.3g
Fat
20.2g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1.5 oz Low-Fat Cream Cheese (42g)

1/4 cup Almond Flour (28g)

2 tbsp Mixed Fresh Herbs

1/2 tsp Salt

1/4 tsp Black Pepper

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly spray a baking sheet with olive oil cooking spray.

  • 2

    Using a sharp knife, carefully create a pocket in the side of the chicken breast without cutting all the way through.

  • 3

    In a small bowl, mix together the low-fat cream cheese and finely chopped fresh herbs, then season with salt and black pepper.

  • 4

    Stuff the herb and cream cheese mixture into the chicken breast pocket, ensuring an even fill.

  • 5

    Place the stuffed chicken breast on a cutting board and evenly coat the outside with almond flour, pressing gently to adhere.

  • 6

    Transfer the chicken to the prepared baking sheet and if desired, give a light spray of olive oil on the top to enhance browning.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked and the almond flour crust turns a golden brown.

  • 8

    Allow the chicken to rest for a few minutes before serving to retain its juices.

Herb-Crusted Cream Cheese Stuffed Chicken Breast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Cream Cheese Stuffed Chicken Breast

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Cream Cheese Stuffed Chicken Breast

Savor a succulent chicken breast stuffed with a light, tangy cream cheese blend and accented by a crisp, herb-infused almond flour crust. This recipe is as visually appealing as it is nutritious, offering a satisfying balance of protein and flavor with every bite.

NUTRITION

429kcal
Protein
47.3g
Fat
20.2g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1.5 oz Low-Fat Cream Cheese (42g)

1/4 cup Almond Flour (28g)

2 tbsp Mixed Fresh Herbs

1/2 tsp Salt

1/4 tsp Black Pepper

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly spray a baking sheet with olive oil cooking spray.

  • 2

    Using a sharp knife, carefully create a pocket in the side of the chicken breast without cutting all the way through.

  • 3

    In a small bowl, mix together the low-fat cream cheese and finely chopped fresh herbs, then season with salt and black pepper.

  • 4

    Stuff the herb and cream cheese mixture into the chicken breast pocket, ensuring an even fill.

  • 5

    Place the stuffed chicken breast on a cutting board and evenly coat the outside with almond flour, pressing gently to adhere.

  • 6

    Transfer the chicken to the prepared baking sheet and if desired, give a light spray of olive oil on the top to enhance browning.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked and the almond flour crust turns a golden brown.

  • 8

    Allow the chicken to rest for a few minutes before serving to retain its juices.