Cream Cheese Chicken

We got to start our Sunday off in the best way this week!! Praising God!! Always a good way to start!! When we came home of course my son wanted "CHICKEN NUGGETS".  I am sure some of you can relate this constant battle we are presented with against McD's chicken nuggets, but I am determined to succeed against them.  For lunch we had a chicken recipe that is pretty fairly simple to make.  My son is  a big rice fan so it seems like an easy pair for me.  We just bought a bag of yellow rice which was the perfect pair for this dish. 

 

 

Cream Cheese Chicken

Ingredients:

 

4 chicken breasts (trim off fat)

5 Tablespoons butter (DIVIDED)

1 cup flour

1 teaspoon salt

1 teaspoon pepper

5 Tablespoon Tones rosemary garlic seasoning (DIVIDED)

1 small green pepper (sliced)

1 onion (sliced)

4 oz. cream cheese

 

 

1.  Start by getting you chicken wet in water.  I usually use frozen breasts or tenders and soak them in water to defrost them, so they are already wet.  In a separate bowl add flour, salt, pepper and 1 tablespoon of the Tones rosemary garlic seasoning ,  mix all these together. 

 

2.  In a non-stick skillet add 2 Tablespoon of butter and let melt over medium heat.  While this is melting, take our chicken and just roll the chicken in the flour mix (this is just a light breading), then add to the skillet.  Repeat with the rest of the chicken breasts. While they are cooking cut the onions and peppers.  Let each breast cook turning it half way through so that you have a light crispy edge over all the chicken.  Once you flip the chicken add the remaining butter add the onions and peppers. then the cream cheese and the remaining  Tones rosemary garlic seasoning.  Let it all blend together until the vegetable are tender and the cream cheese is melted.  Stir this occasionally so all the spices and cream cheese are well blended.

 

 

Hope you enjoy this one pan meal!!

 

Have a blessed day!

 

Ashley :)