Hello, folks! December just started and I’ve already seen a glorious amount of mouth-watering cookies and holiday cakes! And may be now you are sipping a huge cup of hot chocolate and browsing through the internet, searching for inspiration, new ideas for the Christmas eve, or probably watching snowflakes settle on trees and ground. I can see how it falls only on some websites and photos, so far. 😀
Besides making and baking numerous amount of cookies, we need to cook a normal food as well, or at least order a pizza. You will always have something quick and tasty to eat for dinner with a chicken breast on hand! It is versatile, quick-cooking, protein-rich and low in fat, does it sound tempting? Delicious skinless and boneless chicken breasts stuffed with parsley and cream cheese, covered with breadcrumbs and baked on a bed of beans. This flavorful chicken dish is perfect for any day of the week or dinner occasion.
I’m bringing this tasty dish to all beautiful and lovely people, who has been parting at Fiesta Friday (Oh my #45 already), enjoy the dish and the weekend!
Stuffed chicken with beans
Adapted from “one pot meals/hamlyn”
Ingredients
For the filling
90g Philadelphia cream cheese, room temperature
1 Tbsp finely grated pecorino or parmesan cheese, optional
25g butter, room temperature
2 cloves garlic, minced
3 Tbsp fresh parsley, chopped
1 tsp fresh thyme leaves, or 1/2 tsp dried
1/2 tsp fine sea salt
1/3 tsp freshly ground white pepper
For the stuffed chicken breasts
3 skinless, boneless chicken breasts
1 can X 530g (drained weight) flageolet beans
70-80ml chicken or vegetable stock, homemade preferable
70-80ml dry white wine
3 Tbsp coarse breadcrumbs, homemade preferable
1 sprig of fresh thyme, or 1/2 tsp dried
2 Tbsp olive oil+ 1 Tbsp butter, for frying
sea salt, white or black pepper, to taste
Preparation Method
- For the filling. In a small bowl, beat cheeses, butter, garlic, herbs and seasoning. Using a small knife, make a horizontal cut in each chicken breast. Divide the filling and pack it into breasts, secure with toothpicks. Season the chicken breasts outside with salt and pepper.
- Heat the oil with butter in the casserole and fry chicken breasts on both sides until lightly browned. Set aside.
- Put drained beans into casserole, add stock, wine and thyme, season to taste. Arrange the chicken breasts on top. Cover and place in preheated 190C/375C oven for 15-16 minutes.
- Put breadcrumbs in a small frying pan with some olive oil and heat until breadcrumbs begin to brown. Set aside.
- Remove the casserole lid, spread breadcrumbs over the chicken breasts. Return to the oven for 5-7 minutes.
- Transfer the chicken to serving plates, put beans alongside.
Enjoy with a glass of white wine or as is!
milkandbun 
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You are so right – I should be cooking some normal food again! And this looks so lean and healthy 🙂
Thanks! It’s healthy ,indeed! 🙂
Looks fabulous, love the stuffed chicken. Now I’m really hungry!! Great with the beans.
Hope, you had a snack or something! 😉 That’s so pity that we can’t share food via photos and blogs! What would be a fun! 😀
Delicious. Stuffed chicken is such comfort food, but also healthy. Nice to see savory dishes too during the season.
Thank you, dearest Amanda! Have you decided what the main dish you gonna cook for the Xmas eve? or are you going outside? 🙂
Usually my mother in law cooks and it’s a pleasant surprise!
Love the beans as an addition.
Thanks for the attention, Conor! Flageolet beans are so French! 🙂
Absolutely gorgeous looking piece of stuffed chicken! Beautiful recipe!
Thank you, darling! It is simple, but satisfying chicken dish, and quick to prepare even during busy week. 🙂
Wonderful idea Mila!
This looks so yummy, definitely the perfect meal to counteract all the cookies everybody is baking and eating this time of year!
And it’s nice to have something a little leaner and lighter when there’s so many heart stews and pasta dishes around!
Thanks for bringing this to Fiesta Friday!
Thank you, Michelle! Even better to cook both some meat and cookies/cakes! Everyone expects a nice sugary dessert after the main dish! 🙂
I am a big chicken fan and have it several times a week, but I have never even thought of stuffing it with cheese and herbs. What a fantastic idea! I bet it makes the meat juicier and it looks very elegant too.
Glad to hear that the post turned out so helpful to you! You can also make mozzarella+spinach or mushrooms+cream cheese fillings. 🙂
I always have chicken breasts in my freezer and this sounds like a great recipe when I don’t want to head out in the snow to do grocery shopping. I have all the ingredients to make your dish.
Sounds like you’ve got much snow there, Karen! 🙂 Thanks for stopped by and commenting!
Stuffed chicken would taste really good right. I will make this for sure. Looks too gud.
Thanks a lot, Sadia! Healthy options are always good for any family with kids 🙂 You can substitute wine with chicken or veg stock.
that looks lovely 🙂 Especially like that it’s simple, but looks fancy. And yes, a bit of protein balances all of the sweets!
Thank you , Liz! Tasty, healthy and crunchy chicken! Yum!
Your chicken looks even heartier now that it is stuffed, and I love your seasoning of it!
Cheers
Choc Chip Uru
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