Stuffed Chicken Breasts in Parchment Packets
Juicy, tender, oven-roasted chicken breast that's intensely flavorful, thanks to a zesty marinade, a creamy filling, and parchment paper!
Equipment
- Parchment paper
- Sheet pan
Ingredients
- 4 chicken breasts
- 3 tbsp soy sauce for marinade
- 3 tbsp vegetable oil for marinade
- 1 tsp mustard for marinade
- 2 garlic cloves, minced for marinade
- 2 tbsp paprika for marinade
- 1 tbsp oregano for marinade
- 1 zest of lemon for marinade
- 2 tbsp lemon juice for marinade
- salt & pepper to taste for marinade
- 1 onion, diced for filling
- 1 yellow bell pepper, diced for filling
- 2 tomatoes, diced for filling
- 2 tbsp cream cheese for filling
- 1 tsp garlic powder for filling
- 3/4 cup shredded white cheddar for filling
- salt & pepper to taste for filling
- additional shredded white cheddar for topping
Instructions
- Make a slit down the center of each chicken breast, make a few more cuts on the sides, and carefully widen them to create a pocket.
- Combine the ingredients for the marinade and let the chicken breasts marinate for at least 1 hour in the refrigerator.
- Preheat the oven to 400°F and combine the ingredients for the filling.
- Remove the chicken breasts from the marinade and place each one on a large piece of parchment paper.
- Spoon some of the filling into each chicken breast pocket.
- Wrap each chicken breast up in the parchment paper, place the parchment packets on a sheet pan, and bake for 40 minutes.
- After 40 minutes, carefully open up the packages, sprinkle more white cheddar cheese on top of each stuffed chicken breast, and bake for another 10 minutes until the cheese is melted.
- Spoon some of the juices that have collected in the parchment paper packets over the stuffed chicken breasts and serve with roasted veggies and crispy potato wedges.
