Stuffed Chicken

Stuffed Chicken
by: Brooke Anderson


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For this Husband approved recipe, you will need:
1 lb chicken
1/4 cup reduced fat cream cheese
2 tbsp marinara sauce of your choice
1 tsp basil
1/2 tbsp garlic powder
1/2 tsp olive oil

Topping:
1/3 cup rolled oats
2 tbsp nuts of choice (I used pecans)
1/2 tbsp garlic powder
1/2 tsp basil
1/2 tsp oregano
1/4 tsp salt

Start by preheating your oven to 400 degrees. Process your ingredients for the topping in a blender or food processor to make it fine like breadcrumbs.

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Mix together the cream cheese, marinara, basil and garlic powder, set aside.

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Lay out a piece of aluminum foil and sprinkle a layer of the topping. Cut your chicken in half or in thirds, length wise, depending on how thick your chicken is.

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Spread the cream cheese mixture on each layer.

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Top with half of the remaining topping mixture.

Drizzle 1/4 tsp of olive on top, seal up the foil into a boat and pop in the oven.

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Repeat the process for the remaining chicken breasts and bake for 30-40 minutes.

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Enjoy!

P.S. the darling chalkboard is from Fine and Shabby

Brooke of Pumps and Push-Ups - petite style blogger

Hello, I'm Brooke!

A petite (4'10") gal on the hunt for the best petite clothes. I show you where to shop for petite finds, and how to style them in my weekly style sessions. I don't alter or hem any of the clothing on my blog - what you see is exactly how the items fit me right from the store.

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