Cooking for one doesn’t have to be boring. This cream cheese and bell pepper stuffed chicken takes just over 30 minutes and it packed with flavor.
This weekend was dedicated to a lot of packing. Most people I know in Memphis were out of town for the holiday so it forced me to occupy myself with cardboard boxes.
The hardest decision has not been what to toss and what to keep, but what to put in storage and what I will need/want during the next 3+ months which primarily concerns my closet and a little bit of the kitchen and bathroom – a very daunting task if you have seen my closet.
It’d be simpler if I knew exactly how long this temporary living situation was going to last. Alas I do not which means I’ll end up storing slightly less than I would otherwise just to be safe, and will need to make sure those boxes don’t accidentally migrate into storage!
Due to the packing my meals are looking pretty simple these days but that doesn’t mean I am skimping in the flavor department. With the help of some spreadable herb cheese wedges from Laughing Cow I made this delicious Cream Cheese and Bell Pepper Stuffed Chicken Breast.
It’s like a simpler version of my cream cheese chicken enchiladas. Except without any tortillas or enchilada sauce. So many not the same thing but it kind of reminds me of it. (Oh but now I want to make cream cheese chicken stuffed peppers).
Either way, this Cream Cheese and Bell Pepper Stuffed Chicken recipe was perfect for cooking for one, but can easily be multiplied to include others.
Post updated 2/23/2023, photo above is the original
Two years ago: Buttermilk Pecan Waffles
Three years ago: Spaghetti with Feta and Sun-Dried Tomatoes
- 1 boneless, skinless chicken breast
- 2 wedges (1.5 oz.) Laughing Cow chive & onion cream cheese spread
- 1/4 cup chopped red bell pepper
- Pinch of salt
- 1 egg white, lightly beaten
- 1/4 cup Panko breadcrumbs
- Preheat oven to 375 degrees. Place a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
- Butterfly the breast in half, opening it like a book, and set aside.
- In a small bowl, blend together the cream cheese, bell pepper, and salt. Spread mixture onto one side of the chicken breast, and fold back together.
- Dip the chicken in the egg white and then the Panko mixture. Press the Panko onto the chicken to completely coat. Transfer to the prepared wire rack.
- Spray the top of the chicken with cooking spray bake for about 25-30 minutes, or until cooked through and breadcrumbs are golden.
Source: The Spiffy Cookie original
[…] In case you need more before I return, try cream cheese and bell pepper stuffed chicken. […]
Ugh I hate packing!! I start to get so frustrated with it that I end up just throwing a ton of things away because I just don’t want to pack it up anymore. Not the most cost efficient way to pack.
I’ve definitely been throwing stuff away or putting in a box to donate. Should’ve done that a long time ago.
Oooh! I love stuffed chicken. I have never thought to use laughing cow to stuff it with! I’m definitely going to have to try this!
I like packing, I know, I’m strange. I had to do the same thing because I had a month between graduating and starting my Postdoc. I’m just impressed you’re still cooking. I resorted to take-out in my last weeks :)
Cooking reduces the amount of food I either have to throw out or move. Plus it’s cheaper, which is a big issue this days.
Oh man using laughing cow wedges is a great idea for single serving stuffing. Just thought I should share that :)