Tuesday, February 1, 2011

honey mustard stuffed chicken breasts

Tonight I decided to recreate a yummy dish I had years ago.  I love the combination of sweet and savory the mustard and brown sugar give the chicken.  It has simple ingredients and is so good.  Even my picky kids gobbled it up! 


6 ounces cream cheese, softened (I used low fat and it worked great)
4 skinless, boneless chicken breast halves
3/4 cup brown sugar
1/2 cup Dijon mustard (I used Grey Poupon)
1/2 cup chopped pecans


1.  Preheat oven to 400 degrees
2.  Pound chicken breasts thin with a meat mallet. Spread with cream cheese and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish.
3.  Bake in preheated oven for 20 to 30 minutes, or until chicken is no longer pink, and juices run clear. 



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