Always on the hunt for interesting recipes using chicken breast (read: Meyer household staple weeknight dinner), this one is a goodie – super quick, great for a weeknight in a rush.
I had started to feel like all the I was making the same chicken dish over and over and over. I wasn’t – they were different recipes. But they somehow all seemed to taste the same – a little lemony but not lemony enough, I don’t know… So I decided to go another way with a creamier, cheesy topping – still punchy, still favourful, but a little something different for our chicken dinner rotation… The cream cheese coats the chicken for a lovely tender result, no sauce needed. This recipe is also easily doubled or trebled for a tasty weeknight meal for any size group.
- 2 boneless-skinless chicken breasts
- olive oil, for brushing
- ¼ cup reduced-fat cream cheese
- 2 sun-dried tomatoes
- ½ teaspoon crushed garlic
- finely grated zest of half a lime
- ¼ cup grated Italian hard cheese (e.g. Pecorino or Parmesan )
- 1½ tablespoons fresh breadcrumbs (tip: blitz toasted bread in the food processor before you get started)
- 1 tablespoon chopped flat-leaf parsley
- salt and pepper
- Coat a roasting or baking tray with non-stick cooking spray. Place the chicken breasts on the tray and brush each with olive oil and season with salt and pepper.
- In a food processor blitz together the cream cheese, sun-dried tomatoes, garlic, lime zest and pepper.
- In a bowl, combine the breadcrumbs, cheese and parsley and season with salt and pepper.
- Spread half the cream cheese mixture over the top of each chicken breast. Sprinkle the cheesy-breadcrumb mixture on top of each and pat gently into the cream cheese.
- Bake at 200°C for about 20 minutes, until the chicken is cooked, and the topping golden.
Got a case of the “what’s for dinner’s”? Grab some inspiration here.