Chicken Breasts Stuffed with Cream Cheese and Granola with Garden Vegetables

kelloggs
These cream cheese stuffed chicken breasts with granola and quinoa are perfect for lunch and a different option, as they come with a delicious sauce and are accompanied by an easy vegetable salad.
Reviewed by Editorial Team of Kiwilimón
4
|
2 comentarios
133
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 2 packages cream cheese, (190 g each)
  • 1 cup granola, with Kellogg’s® quinoa
  • 4 chicken breasts
  • 1/2 teaspoons salt
  • 1/4 teaspoons pepper
  • 4 teaspoons vegetable oil
  • 2 tablespoons honey
  • 2 tablespoons honey, (for the sauce)
  • 2 tablespoons soy sauce, (for the sauce)
  • 2 tablespoons lemon juice, (for the sauce)
  • 4 zucchinis, cut into small cubes
  • 3 tomatoes, cut into small cubes
  • 1 avocado, cut into small cubes
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoons salt
Preparation
30 mins
25 mins
Low
  • Preheat the oven to 180° C.
  • In a bowl, combine the cream cheese with the Kellogg’s® quinoa granola. Set aside.
  • Open the chicken breasts and fill them with the cheese; if necessary, use a toothpick to help. Season with salt and pepper on both sides.
  • In a high heat skillet, heat the oil and sear the chicken breasts on both sides. Set aside.
  • In a small bowl, mix the honey, soy sauce, and lemon juice, and brush the chicken breasts with this mixture. Bake for 15 minutes or until cooked.
  • For the salad, mix the vegetables in a bowl with olive oil and balsamic vinegar. Add the oregano and season well.
  • For the salad, mix the vegetables in a bowl with olive oil and balsamic vinegar. Add the oregano and season well.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by