Grilled Cheese Chicken Breasts Recipe

Ingredients

2 tablespoons olive oil

1 tablespoon dried basil

2 cloves garlic, chopped

1 teaspoon dried Italian-style seasoning

1 teaspoon ground black pepper

1 (8 ounce) package cream cheese, softened

1/2 cup white wine

1/2 cup Italian-style salad dressing

1/2 cup ketchup

1/2 cup water

Directions

Heat oil and fresh basil in a medium bowl over medium heat. Stir in garlic and heat until warm.

In a large bowl, combine 2 cloves of garlic, 1 teaspoon of Italian-style seasoning, 1 teaspoon of ground black pepper, and 1/2 cup of cream cheese; mix well.

Meanwhile, season cream cheese with 1/2 cup wine and ketchup; mix together.

Add ketchup, water, and Italian-style salad dressing. Pour mixture over cream cheese mixture, and pour over chicken breasts.

Taste, and adjust seasoning to taste. Serve with ketchup, water, and dressing as desired.

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Comments

shaala writes:

⭐ ⭐ ⭐ ⭐

I think the chicken was done before I removed the skin, cut it in half, and used the cleaver. The chicken was not very crispy, just tasted like burnt chicken. I did not remove the chicken, but cooked it for another 10 minutes. The cleaver should have been used. The recipe is basic, and not hard--just a matter of practice. I will try to be more clear with the next recipe I submit. This was my first attempt. I wish I would have read the instructions more carefully and included the cleaver. Thank you for a simple but tasty recipe!

Moroo writes:

⭐ ⭐ ⭐ ⭐ ⭐

This recipe is fabulous! I am quite allergic to garlic so I left it out. My husband loved it, my kids not so much but I am really sure. It is one of those dishes that if you are not satisfied with the first few bites, don't be discouraged, they will take your sweet time to finish, and you will regret it later! I used a little garlic powder and onion powder in place of the onion and breaded the chicken breasts a bit before broiling them. I then added some sliced green onions for added color and they were an excellent addition, I will try them again and add more bread crumbs depending on the bird. Thanks for sharing this little recipe Marie!

NeLegerl writes:

⭐ ⭐ ⭐ ⭐ ⭐

I'm giving 5 stars to Marinated Chicken Breast Cakes because they actually taste good when you break them up with a spoon. The recipe goes on how to make a chicken breast present day, but it instead left my chicken breasts looking like nightmarish monsters after baking them. I would suggest using a meat thermometer to verify this, because my meat was frozen and it took an extra hour to thaw. I also used Honey Dijon Mustard to dress the chicken up a bit, but it's not necessary. The 20 minute chicken breast marinade was tastey enough to be a side dish, not something I would make again. 20 minutes of my time is almost up! Thank you for sharing.