• Tweet

STUFFED PAN SEARED CHICKEN BREASTS with CHILI GARLIC CARROTS
4 chicken breasts,
4 green onions, sliced thin
2 cups halved baby carrots
2 cloves garlic, finely minced
1 tablespoon chili powder
1 tablespoon sugar
2 tablespoons herbs de provence
1 small can chopped green chiles, drained
1/2 cup goat cheese
1/4 cup Philadelphia Cream Cheese Garlic Sauce
Juice of 1 lemon
2 + 2 tablespoons butter
sea salt and white pepper

• Carefully slice open a pocket area of each chicken breast.
• Combine sugar, chili powder and herbs de provence in a mortar and grind fine with pestle.
• In a small food processor combine green chiles and goat cheese until well blended. Add 1/2 of herb mix and blend again.
• In a small skillet melt 2 tablespoons butter over medium high heat.  Add onions and garlic, sauteing until soft.  Add carrots and saute until tender.
• Add remaining spice mixture to carrots while sauteing.
• In a medium skillet melt the other 2 tablespoons of butter over medium high heat.
• Fill the pocket in chicken breast with the green chili mixture.  Add to skillet.  Salt and pepper chicken generously.  Cook until cooked through and browned on both sides.
• Pour lemon juice over the chicken and simmer a few minutes.
• Stir cream cheese sauce into the carrots.
• Plate chicken breasts.
• Add carrots to chicken pan and blend sauces together.
• Serve immediately.