Herb Stuffed Chicken Breasts

Herb Stuffed Chicken Breasts

One of my favorite “new” seasonings is Rosemary. I have never done much cooking with rosemary in the past but have now found that I love it on chicken! So, I was very pleased to find this delicious recipe, which I combined with one of my own, of course, for rosemary seasoned chicken breasts.

4 ounces cream cheese
1/2 teaspoon dried rosemary
2 ounces Canadian bacon, finely chopped
4 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 400 (or, heat up your “George Forman” style grill!)

Combine cream cheese, rosemary, and Canadian bacon. Cut a horizontal slit through thickest portion of each chicken breast to form a pocket. Stuff about 3 tablespoons cream cheese mixture into chicken, closing with a toothpick if needed. Sprinkle chicken evenly with salt, pepper, and more rosemary, if desired.

Cook chicken on greased “indoor grill” or in greased cast iron skillet. Cook for about 20-25 minutes or until chicken reaches internal temperature of 170 degrees.