Stuffed Chicken Tenderloin with Fruit and Vegetable Parts Recipe

Directions

Place cream cheese in a medium bowl. Stir in the mayonnaise, juice from apples, pineapple and carrots, and mushrooms. Cover and refrigerate for at least 1 hour. Test to see if the mixture is too thick.

Place the chicken breasts in a large resealable plastic bag, seal tightly and shape mixture in bag. Discard plastic wrap and cut the chicken breast halves into cubes. Stuff the breasts with stuffing mixture and place in the refrigerator.

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, combine the chicken and stuffing. Stuff each breast with filling mixture and place in the microwave for 1 to 2 minutes. Transfer to a 9x13 inch baking dish. Microwave chicken while still warm over high heat for further use.

Bake at 350 degrees F (175 degrees C) for 25 minutes. It may be done in 25 minutes or it may take an additional 10 minutes for potatoes to firm up. Reduce heat to 375 degrees F (190 degrees C) for 10 to 15 minutes and continue cooking for 5 to 10 minutes, until chicken is no longer pink and is not cooked through.

With a spoon, stuff the breasts with stuffing mixture and place the coated chicken in the baking dish. Drizzle with remaining mayonnaise mixture and sprinkle with shredded cheese.

Bake at 350 degrees F (175 degrees C) for 15 minutes, over indirect medium heat, or until chicken is cooked through and juices run clear. Cool 10 to 15 minutes before cutting into thin strips.