Chicken Breast Supreme Recipe

Name: Chicken Breast Supreme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole chicken breasts, halved and boned; 2 Tbsp. margarine; 1 (2 oz.) can mushrooms, drained; 1 c. black olives, sliced; 1/4 c. slivered almonds; 1/2 pkg. (8 oz.) cream cheese; 1/2 tsp. salt; 1/4 tsp. pepper; 1/4 c. cooking oil; 2 Tbsp. parsley flakes

Servings: persons

2 whole chicken breasts, halved and boned
2 Tbsp. margarine
1 (2 oz.) can mushrooms, drained
1 c. black olives, sliced
1/4 c. slivered almonds
1/2 pkg. (8 oz.) cream cheese
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. cooking oil
2 Tbsp. parsley flakes

1
Pound chicken breast flat.
2
Melt margarine.
3
Add mushrooms, olives and almonds.
4
Saute until almonds are golden brown.
5
Cut cream cheese into quarters.
6
Place one piece of cream cheese on each half breast.
7
Place 1/4 of the sauteed mixture on each breast half over cream cheese.
8
Roll chicken into balls.
9
Sprinkle with salt and pepper.
10
Heat oil.
11
Add chicken rolls and brown on all sides.
12
Place each chicken roll on a 12 x 12-inch piece of foil. Sprinkle with parsley.
13
Bring points together but do not seal tightly.
14
Place on baking sheet.
15
Bake in preheated 350u00b0 oven about 45 minutes or until done.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 whole chicken breasts, halved and boned, 2 Tbsp. margarine, 1 (2 oz.) can mushrooms, drained, 1 c. black olives, sliced, and more.

Yes, Chicken Breast Supreme falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breast Supreme

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