• 5 medium, boneless, skinless chicken breasts
• 1 tsp. of garlic powder, or to taste
• 1 cup(s) of panko bread crumb
• 1/2 cup(s) of parmesan cheese
• 1 tsp. of parsley
• 1 stick of melted butter
• 1 tsp. of salt, or to taste
• 1 tsp. of pepper, or to taste
• 1 large handful of fresh basil- enough for 3-4 leaves per chicken breast
• 1 cup(s) of diced sun dried tomatoes packed in olive oil
• ½ cup of feta cheese
• 8 ounce(s) of Philadelphia Cream Cheese- Garden Vegetable variety in tub
• ½ cup of frozen and thawed spinach
• 1 cup(s) of low sodium chicken broth
• 1 cup(s) of balsamic vinegar
• 1/2 stick of butter cut into pieces
• 1 tomato for garnish
Steps
1. Combine melted butter with parmesan cheese, panko and dried parsley in small bowl.
2. Using a muffin pan, divide panko mixture among 10 of the muffin wells. Push mixture up sides, and along the bottom.
3. Using a sharp knife, butterfly the chicken breasts to even thickness. Pound out until approximately 1/4 inch thick.
4. Season with salt, pepper and garlic powder. Cut breasts in half.
5. Place halfed breasts into wells of muffin pan.
6. Place 3-4 fresh basil leaves in center of each breast.
7. Divide sun dried tomatoes among each chicken breast. Place in middle of each breast.
8. Combine Garden Vegetable Cream Cheese, feta and spinach. Place in center of chicken breasts, over sun dried tomatoes.
9. Fold in sides of chicken over center.
10. Place chicken in 400 degree oven, and bake for 30 minutes, or until chicken reaches 165 degrees.
11. In sauce pan, combine broth and vinegar. Cook on medium- high heat, and reduce to 1/3.
12. Add slices of butter gradually to sauce. Whisk to incorporate.
13. To serve, swirl reduction sauce on center of plate. Place chicken breast on top of sauce.
14. To make rose, start by peeling a tomato. Using just the peel, twirl peel in center of palm to create flower. Place rose next to chicken, enjoy!