6, 6oz.
2 Tbsp
1
1/2 c
2 oz
3/4 c
1/2 tsp
1/4 tsp
1/4 c
1/2 c
1/2 c
2 Tbsp
1 c | Pierce Chicken® IF Filets
Butter, divided
Garlic, minced
Onion, minced
Cream cheese
Finely chopped walnuts
Salt
Black pepper
Dijon mustard, divided
Half and half cream
Seeded, chopped tomatoes
Chopped parsley
Sliced onions, optional | - Place chicken breasts between sheets of plastic wrap or waxed paper and flatten with meat mallet until 1/4-inch thick. Melt 1 tablespoon butter in small saute pan. Add garlic and minced onion; saute until tender. Add cream cheese, walnuts, salt and pepper. Saute about one minute until blended. Divide mixture, reserving half for later use.
- Preheat broiler. Place about 1 tablespoon walnut mixture on each breast; fold chicken over filling and place on baking pan. Reserve 1 tablespoon Dijon mustard. Brush remaining mustard on both sides of chicken. Broil 4 to 6 inches from heat source for 6 to 8 minutes per side, or until done.
- Prepare sauce by combining remaining half of walnut mixture, reserved tablespoon Dijon mustard, cream, tomatoes and parsley. Simmer on low heat until slightly thickened, about 2 to 3 minutes.
- If desired, melt remaining tablespoon butter in small skillet and saute 1 cup sliced onions about 10 minutes or until golden. Place chicken on platter top with sauce then with sauteed onions as a garnish. Serve with rice or pasta.
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