Cream Cheese Stuffed Chicken

This is a low fat dish with a load of flavour. The sauce is also low fat yet creamy and has a sinful taste. No one will know it is so low in calories, sodium, fat and cholesterol. The sauce can be used for so many things including baked fish!



Stuffed Chicken Ingredients:

  • 2 thick boneless, skinless chicken breasts. Fat removed
  • 10 (crushed fine), whole grain crackers (garlic flavour)
  • 1 oz fat free cream cheese
  • 4 oz jar of sliced pimentos include liquid
  • 1/2 cup chopped white onions
  • 1 tbls no salt garlic and herb seasoning
  • 1 cup fat free Mozzarella cheese


Stuffed Chicken Preparation:

  1. Crush crackers and place in zip lock bag
  2. Cut slit in each chicken breast leaving 1″ uncut on each end. Do not cut all the way through. You are making a pocket to put the stuffing in.
  3. Mix remainder of stuffing ingredients in to a medium sized mixing bowl and mash with a masher and stir to mix well. Make sure it’s mixed up well.
  4. Place 1 large spoon full of stuffing in to each chicken breast pocket
  5. Close the slit up and secure with toothpicks
  6. Dip filled chicken breasts in to egg whites covering all with a spoon
  7. Carefully pick up chicken breasts and lay in to your cracker crumbs in side the zip lock bag
  8. With your hand cover chicken breasts with the crushed crackers (DO NOT shake them).
  9. Add 1/2 tbls olive oil in to a frying pan and heat it on med. flame
  10. Lay stuffed and breaded chicken breasts in to hot oil, remove toothpicks and cook on med high heat until slightly browned on each side.
  11. Spray a small baking dish with cooking spray and transfer your browned
    chicken breasts in to this dish.
  12. Cover with lid or tin foil and place in to a preheated 350 degree oven for approx 40 mins (it is done when there is no pink throughout).
  13. While your chicken is cooking, begin making your sauce.
  14. When chicken breasts are cooked, place one on each plate and spoon the sauce over it.

Parsley Sauce


  • 1 small handful of fresh parsley leaves (dried will not work with this sauce)
  • 1 tbls no salt garlic and herb seasoning
  • 1 tsp ground black pepper
  • 1 cup low fat buttermilk
  • 1 tsp corn starch mixed with 1 tsp low fat buttermilk (stirred well)
  • 1 cup skim milk

Parsley Sauce Preparation:

  1. In a frying pan add buttermilk
  2. Add parsley leaves, garlic and herb seasoning and black pepper
  3. Stir well and cook on a simmer for 20 mins stirring frequently.
  4. Remove sauce from heat and add cold skim milk and stir
  5. Pour this sauce mixture in to a blender and blend until smooth
  6. Pour sauce into a gravy bowl or other bowl