I remembered that I had seen many recipes for cream cheese stuffed chicken breast, so maybe I could take that idea and go with a raspberry sauce/glaze to top the chicken. This post is what I came up with, and we have had it for dinner twice now.
I added garlic powder and sliced green onion to the cream cheese filling and made a sort of sweet/sour sauce/glaze for topping the chicken. This wasn’t all that hard to make, and I think that it would make a nice dish to serve to guests.
The chicken breasts that I purchased were quite large, and some of them included the tenderloin like the one above. I sliced off the tenderloin and cut the remaining piece in half so got three pieces from one chicken breast. This does make it a little hard to specify exactly how many chicken breasts are needed for this recipe so I am going to say 4 small chicken breast halves.
You can soften the cream cheese quickly by putting in a zip top bag and placing it in very warm water for about 10 minutes.
Cream Cheese Stuffed Raspberry Glazed Chicken Breasts
1 3-oz. pkg. cream cheese, softened (see tip above)
1/2 t. garlic powder
1 green onion, thinly sliced
4 small boneless, skinless chicken breasts
1 egg beaten with 1 T. water
1/3 c. panko crumbs
3/4 t. seasoned salt
1/4 c. butter
Raspberry Sweet/Sour Sauce (see recipe below)
Heat oven to 375 degrees. In a small bowl combine softened cream cheese, garlic powder and sliced green onion. Mix well. Set aside. Pound chicken breasts between two pieces of plastic wrap to 1/4-inch thickness. Spread each breast with 1/4 of the cream cheese mixture. Roll up and secure with toothpicks. Combine egg and water in a shallow pie pan. Place panko crumbs in another shallow pie pan. Add seasoned salt and mix well. Slice butter and place in a foil-lined 10x13-inch baking pan. Place pan in oven to melt butter. Coat a chicken breast with the egg mixture, roll in the panko mixture and place on a sheet of waxed paper. Repeat with remaining chicken breasts. Remove pan from oven and place chicken breasts in the melted butter. Return to oven and bake for 20 minutes. Turn chicken breasts over and bake for another 20-25 minutes until done. Meanwhile prepare Raspberry Sauce. Spread some of the sauce over the chicken breasts and bake another 5 minutes. Serve remaining sauce to spoon over the breasts at the table. Makes 4 servings.
Raspberry Sweet/Sour Sauce
1 1/2 c. fresh or frozen raspberries
1 t. minced garlic
3 T. brown sugar
1 T. balsamic vinegar
1 T. molasses
1 T. Worcestershire sauce
2 t. Dijon mustard
2 T. ketchup
1 T. lemon juice
1/8 t. salt
1/8 t. pepper
Heat raspberries and garlic together in a small saucepan. When hot, add remaining ingredients. Bring to a boil, lower heat and simmer 10 minutes until thickened. Strain, if desired. (I don’t.) Makes about 1 cup.
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