Stuffed Chicken Tenderloins Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a 9x13 inch baking dish. Sprinkle with margarine, then with flour. Cover and refrigerate overnight.

While the chicken is chilling, heat margarine in a large skillet over medium heat. Add the brown sugar, nutmeg, cream cheese and cheese. Mix together and brown sauce over medium heat.

While the chicken is cooking, place the chicken breasts in a large pot of water to cover. Cook until tender, about 5 minutes. Drain and cool.

Meanwhile, in a large bowl, mix the chicken broth, chicken, celery, green bell pepper, green bell pepper, celery, onion, celery, bell pepper and celery. Mix together and spoon mixture into the baking dish.

Bake uncovered for 35 minutes, or until chicken is cooked through and juices run clear.

While the chicken is cooking, in a large skillet over medium heat, heat the brown sauce over medium heat. Stir in the chicken, and cook until chicken is cooked through and juices run clear.

While the chicken is cooking, stir together the cream cheese, Cheddar cheese, chicken broth mixture, chicken, celery, bell pepper and celery. Mix together and spoon mixture into the baking dish.

While the chicken is cooking, spoon the chicken mixture into the baking dish and sprinkle with the green bell pepper, green bell pepper, celery and green bell pepper.

Bake uncovered for 30 minutes, or until chicken is cooked through.