When we first moved in together, it was late May and, therefore, BBQ season. The weather was warm and Bryan, Natalie and I spent all the time we could outside. Though I don't eat red meat, there are few aromas more appealing to me than that of grilling meat. It says happiness, warmth, summertime, and comfort all in one whiff. I couldn't wait for Memorial Day weekend and all the grilled deliciousness it had to offer. But it didn't turn out as planned. It instead rained. Horribly. Not wanting to give up my dreams of summertime food, Bryan found this recipe. It made me want to marry him. So simple in ingredients, this chicken gives all the flavor of a Memorial Day picnic without the grill! It's also a bit more sophisticated than pan-fried burgers, but just as easy to prepare. Creamy, tangy, and juicy... the perfect cookout food without cooking out. Can't wait for another rained out BBQ!
Creamy Stuffed BBQ Chicken
Keywords: bake entree low-carb apricot chicken cheese barbecue sauce July 4th American summer spring
Ingredients (Serves 4)
- 4 small boneless skinless chicken breast halves
- 4oz. cream cheese, softened
- 3 green onions, thinly sliced
- 1 Tbsp. chopped fresh parsley
- 1 clove garlic, minced
- 1/3 cup barbecue sauce (I used Annie's)
- 3 Tbsp. apricot preserves
- 1/4 tsp. hot pepper sauce
Instructions
Preheat oven to 375ºF.
Pound chicken to 1/4-inch thickness; place, top-sides down, on work surface. Mix cream cheese, onions, parsley and garlic; spread down centers of chicken breasts. Roll up, starting at one short end of each. Place, seam-sides down, in single layer in shallow pan.
Mix barbecue sauce, preserves and hot pepper sauce; brush 1/4 cup evenly onto chicken.
Bake 35 min. or until chicken is done (165ºF), brushing with remaining barbecue sauce mixture the last 5 min.
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