Chive & Onion Baked Chicken
Ingredients
- 2 Tbsp Leek Extra Virgin Olive Oil (plus a little extra for baking)
- 1 cup chicken broth
- 12 oz Chive & Onion Cream Cheese
- 1 cup crushed crackers (I use Town House but any similar cracker will do)
- 1 cup grated parmesan cheese
- 4 boneless, skinless chicken breasts
- 1 Tbsp Urban Accents Rustic Italian Poultry Rub
- Jacobsen’s Pink Himalayan Sea Salt, to taste
- Jacobsen’s Freshly Ground Tellicherry Peppercorns, to taste
Directions
Preheat oven to 375°F. Drizzle Leek Extra Virgin Olive Oil at the bottom of a 9×9 baking pan. In a medium bowl, combine the crushed crackers and grated parmesan cheese. Place chicken breasts in the bowl and toss to cover. Place the coated breasts in the prepared pan; season with Urban Accents Rustic Italian Poultry Rub. Bake for about 20 minutes (or until chicken has internal temp of 170°F).
While the chicken is cooking, begin making the sauce. In a medium saucepan, heat 2 tablespoons Leek Olive Oil on medium heat. Add the Chive & Onion Cream Cheese, allow to begin melting (make sure to keep stirring so it does not burn). Once the cream cheese starts to melt, add chicken broth, continue stirring until combined and hot. Season with Pink Himalayan Sea Salt and freshly ground pepper.
Once chicken is done baking, remove from oven. Plate chicken and top with cream cheese mixture. I love to serve with red potatoes and green beans.
ENJOY!
