Stuffed Chicken
by: Brooke Anderson
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.
Mix together the cream cheese, marinara, basil and garlic powder, set aside.
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.
Spread the cream cheese mixture on each layer.
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.
Repeat the process for the remaining chicken breasts and bake for 30-40 minutes.
Enjoy!
P.S. the darling chalkboard is from Fine and Shabby
