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Cream Cheese Stuffed Chicken and Butterbean Mushroom Puree
This is an awesome meal made of cream and mozzarella cheese, with chicken filet and yummy mushroom sauce, so do try this Cream Cheese Stuffed Chicken and Butterbean Mushroom Puree
6 chicken breasts
6 slices of bacon, cooked and chopped (reserve 1 piece of chopped bacon)
½ onion chopped
¼ red pepper, chopped
1 tub cream cheese (room temperature)
¼ cup mozzarella cheese
1 tsp Italian Seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp of pepper
2 tsp of lemon juice
Salt to taste
1 egg beaten
Seasoned panko breadcrumbs
Butterfly the chicken breasts and season.
Heat 2 tbs olive oil and 1 tsp butter in a small pan over medium-high heat, add chopped pepper and onion – cook, for about 3 minutes until slightly softened, remove from heat, and set aside.
In a bowl, beat cream cheese, onion, Italian Seasoning, onion and garlic powders, pepper, and lemon juice until blended.
Stir in cooked and chopped bacon, mozzarella cheese, onion, and pepper mix.
Spoon about 2 tablespoons of the cream cheese mixture on each piece of chicken and spread it out into a thin layer.
Roll the chicken. (secure with toothpicks if necessary).
Next, lightly dip the chicken rolls in an egg mixture, then coating them in the breadcrumbs.
In the meantime preheat the oven to 180 °C.
In a large skillet drizzle some olive oil and heat
Briefly cook rolls over high heat, browning all sides, remove from heat, and place on a baking tray or casserole dish.
Bake for 25 minutes or until chicken is cooked completely.
Butterbean Mushroom Puree
1 can butter beans, in brine
1 can sliced mushrooms, in brine
½ tsp cumin powder
½ tsp salt
¼ tsp pepper
1 tbsp olive oil
A squeeze of lemon juice (bottled is fine)
Wash and drain the butterbeans, but just drain the mushrooms.
Add to a food processor with the rest of the ingredients and puree.
Adjust seasoning (you can add smoked paprika, chili whatever)
Blue Cheese Sauce & Bacon Sauce
3 tbsp butter
3 tbsp flour
200 ml cream
100 ml warm milk
100 gr blue cheese
50 gr grated parmesan cheese
Salt and pepper
Melt butter on low heat, when frothy add the flour, and stir until a roux is formed and golden in color.
Make sure flour is well incorporated and you have a smooth paste before adding the milk.
Stir in warm milk using a whisk.
Add cream and seasoning stirring continuously till the mixture thickens.
Take off the heat and stir in cheeses stirring until cheese completely melted.
Depending on the type of blue cheese (I used Simonsberg Creamy Blue which I softened in the microwave) you use you may want to use an emergence blender).
Top with crispy bacon
This is definitely a cheese lover heaven and a dieter’s nightmare, this Cream Cheese Stuffed Chicken and Butterbean Mushroom Puree.
But when it comes to the end of the week and before cleanout Friday of my fridge I gather all bits and bobs in the fridge.
And cleared another what to with chicken breasts dilemma.
It’s always feta and spinach or cordon bleu.
Anyway, I made a Cream Cheese Stuffed Chicken with a Blue Cheese and Bacon Sauce.
I served it on a Butter Bean and Mushroom Puree (which got funny looks because it was not aesthetically pleasing – but enjoyed) anyway.
Prepared, tried, and tested Melanie Kramar
How about more cheese sauce recipes for today