Cream Cheese Stuffed Lemon Pepper Chicken

I’ve been loving prosciutto and stuffing chicken with cheese lately. Like totally obsessed.

But this obsessions like any other will pass, I promise.

Just like my obsession with everything peanut butter and chocolate is starting to slowly fade.

Ok maybe not. I don’t think that will ever pass.

What can I say I love the simple things.

And I just love me some lemon pepper chicken.

Add some cheese to the mix and I’m pretty much in heaven! Deelish!

I actually cooked my chicken in the same baking sheet I made my roasted green beans in.

I’m all about not doing dishes, so this was a perfect one pan meal!

Just put everything in the oven and in 20mins Voila! dinner and side all ready!

Cream Cheese Stuffed Lemon Pepper Chicken

Serves: 2 (easily multiplied)

Ingredients:

  • 2 4oz chicken breasts
  • 1 oz fat-free cream cheese
  • 2 tbsp shredded parmesan cheese
  • 1/2 lemon, juiced
  • sprinkle of dried basil, pepper, sea salt and red pepper flakes

Directions:

  1. Preheat oven to 425F.
  2. Pound chicken breast thin.
  3. Season both sides of each chicken breast with a pinch of sea salt, pepper and basil.
  4. Place 1/2 oz of cream cheese in the middle of each chicken breast, a pinch of red pepper flakes and a drizzle of lemon juice. Roll up. Secure with a toothpick.
  5. Place on a baking pan and drizzle the tops of the chicken breasts with the remaining lemon juice.
  6. Sprinkle parmesan on top and bake for 20mins or until chicken is cooked through and juices run clear.
  7. Serve with roasted green bean bundles.