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Baked Cream Cheese Topped Chicken

Baked Cream Cheese Topped Chicken

Chicken breast halves are topped with a nicely seasoned cream cheese mixture, then baked.


  • 1/2 package (4 ounces) Challenge Cream Cheese, softened
  • 1/2 teaspoon garlic salt
  • 1 teaspoon chopped fresh oregano*
  • 3 tablespoons 1/4-inch chopped red bell pepper
  • 4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
  • 2 tablespoons Panko style unseasoned breadcrumbs
  • Oregano or parsley sprigs for garnish (optional)


  1. Heat oven to 425 degrees F.
  2. Combine softened cream cheese, garlic salt, oregano, and red bell peppers. Set aside.
  3. Wash chicken pieces, pat dry. and place on a foil line baking sheet.
  4. Top each chicken piece with 2 tablespoons of the cream cheese mixture. Spread just to coat the top surface.
  5. Sprinkle each piece with 1/2 tablespoon of breadcrumbs.
  6. Bake until chicken is thoroughly cooked (center temperature of 165 degrees F), about 20 minutes.
  7. Garnish with oregano or parsley sprigs.

Yield: 4 servings

* If only dried whole oregano is available, use 1/8 to 1/4 teaspoon

Source: Challenge Home Economist

Recipe and photo credit:

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