Cashew Chicken Breasts Stuffed with Cream Cheese

The filling in these chicken breasts are divine! I am sure there are many more uses I can come up with for it!  My 3 year old is a very fussy eater, so I make a version of this for her at the same time. Just cut a few pieces of the chicken breast into nugget size and coat in the crumbs and cook the same with the stuffed chicken breasts.

Domestic Diva - Cashew chicken breast

1 clove garlic
100 g cashews
1 Shallot
1 teasp dried parsley
65 g sour cream
45 g cream cheese
4 skinless, boneless chicken breast
1 egg, beaten
60 g bread crumbs
35 g chopped cashews
2 tablespoons vegetable oil

Chop cashews in Thermomix on speed 7 for 5 sec. Remove 40g of the chopped cashews and set aside.  Add the shallot and garlic, chop on speed 7 for 5 sec. Add parsley, sour cream and cream cheese. Mix on speed 4 for 10 sec to combine.

Slice each chicken breast in half longways. Pound chicken pieces until flattened. Place 1 to 2 tablespoons of the cream cheese filling in the centre of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Mix the bread crumbs and 40g chopped cashews together. Dip the chicken rolls in the beaten egg, then in the crumb cashew mixture to coat.

Preheat oven to 180 degrees C.

Heat oil in a large skillet over medium high heat and sauté coated chicken rolls until browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased baking dish.

Bake in oven for 30 minutes or until chicken is cooked through. Serve with a small spoonful of leftover cream cheese mixture on top of each chicken breast.

 

 

 

Comments

  1. Julie Wood says:

    Just made these tonight, and they were a massive hit. Even my cream cheese and chicken hating daughter thought they were pretty wonderful, and my cream cheese and chicken loving son was in heaven. Will definitely be adding these to the regular menu. And they are beautiful enough for visitors – what a nice change!

    • I am so pleased to hear that Julie, that’s fantastic! It’s a great feeling to have a win with the kids at the dinner table. 🙂

  2. Looks YUM…Thanks for the receipe, Im going to try this for my little one…
    Another way to fill chicken breasts is to slit along the long thin side but NOT ALL THE WAY so it forms a pockets…fill it up and then crumb….use the unopen side as the base and point the cut side up….it should stay like this when baking so no need to use toothpicks….we have had a few ‘lost’ ones popped into mouths…

  3. Thank you for posting this recipe. We enjoyed it for the first time for dinner tonight. I substituted quark for the sour cream and didn’t read the recipe so ended up using the leftover filling and heating it with some cream and a bit of water in the TMX for a sauce. Big thumbs up from the whole family! Thanks again!

Speak Your Mind

*