This delicious Korean dish is quick and simple to make. It can also be prepared in a skillet, on the barbecue, or under the broiler. Add white rice to the dish.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¾ cup whipped cream cheese
- ½ cup thinly-sliced sun-dried tomatoes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6 skinless, boneless chicken breasts – halved horizontally and pounded thin
- ¾ cup heavy whipping cream
- 2 tablespoons olive oil
- ⅛ teaspoon salt
- ⅓ cup grated Parmesan cheese
- 4 ounces chopped fresh basil
- 1 pinch salt and pepper to taste
- 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 x 8-inch baking dish.
- Combine whipped cream cheese, sun-dried tomatoes, garlic powder, and onion powder in a mixing bowl. Divide mixture among the chicken breast slices. Roll slices and place seam side down into prepared baking dish. Sprinkle with salt and pepper.
- Bake in preheated oven until internal temperature reaches 165 degrees F, about 35 minutes.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Cover and keep warm.
- Combine heavy whipping cream, olive oil, and salt in a saucepan. Bring to a simmer over medium-high heat stirring constantly. Cook until sauce begins to thicken, about 4 minutes. Stir in chopped basil and Parmigiano-Reggiano cheese; remove from heat.
- Serve chicken topped with sauce and with a side of Idahoan Signature™ Russets Mashed Potatoes.
Nutrition Facts
| Calories | 528 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 3 g |
| Protein | 32 g |
| Saturated Fat | 13 g |
| Sodium | 1180 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Omg this was so good! Beautiful presentation too! I ended up doubling sauce as we like things saucy. Glad I did, there wouldn’t have been enough sauce for us. I didn’t use all the basil it called for, seemed like a a lot. I did put some shredded Parmesan in with the cream cheese mixture. I can’t say enough good things about this recipe. Served with rice (put sauce on rice) and steamed broccoli.
Ok… so this recipe rocks!!! It tastes so good and looks so elegant. I made it after a training class. It was quick and easy. Substitutions: 1) used thinly sliced chicken breast 2) used ricotta cheese 3) also used mexican shredded cheese 4) breasts seasoned with monterey chicken seasoning & season all as we like our food seasoned. Will look great on elegant dinnerware next time and i will add asparagus. Will also make trays for the sick and shut-in– definitely exudes comfort food.
We loved these! The filling dripped out a bit, but the taste of the sauce and filling was suburb and the chicken was very moist. The Idahoan Signature™ Russets Mashed Potatoes tasted very similar to homemade ones both in taste and texture. Can’t wait to make them again!
This was very good! Very rich! The sauce is also amazing on the potatoes! I didn’t have fresh basil, so I used dried. Still delicious. Recommended!
The family really enjoyed this meal. 4 chicken breasts, butterflied and pounded thin will yield 8 rolls. My breasts were about a 1 pound each, I used 2 breasts, making 4 rolls about 1/2 lb each. The cream cheese filling is enough for 4 rolls, not 8. I didn’t have whipped cream cheese so I used regular cream cheese and whipped it with a mixer. I did add some finely chopped chives to the cream cheese in addition to the other ingredients. I sprinkled the breasts with chicken seasoning (salt, pepper, garlic powder, paprika, cayenne) instead of just salt and pepper. As for the sauce, I added a little fresh garlic to the olive oil before adding the cream. 4 oz of fresh basil is lot, I used about 6 large leaves and that was just right. The Idahoan Russet potatoes were very good, much better than we expected. I made as directed while the chicken rested, just adding a tad of butter to each serving. This would be great for when you need a nice dinner fast, make the chicken rolls in advance, wrap each tightly in plastic wrap, make the sauce while the chicken cooks, steam a vegetable and dinner is ready in 30 minutes. (Note: Partially freezing the chicken breasts makes it very easy to butterfly them and pound flat.)