Ingredients:
- 4 large boneless chicken Breast, pounded lightly
- 4 ounces cream cheese, softened
- 1 tablespoon freshly squeezed lemon juice
- 3 green onions (green and white part), thinly sliced
- 1 clove garlic, grated
- ½ cup all-purpose flour, for dredging
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 tablespoon salted butter
- 1/3 cup chicken broth
- Cooked white rice, for serving
Directions
- Mix together softened cream cheese, chopped green onions, garlic and lemon juice. Set aside.
- Season each chicken breast well with salt and pepper. Put 1/4 of the cheese mixture onto the center of each chicken breast. Starting at the long side, roll chicken breast up, keeping the cheese mixture in the center. Secure with a toothpick. Dredge the chicken in the flour.
- Heat the butter and oil in a large skillet over medium-high heat. Carefully lower the chicken breasts into the pan seam side down and cook until lightly browned on both sides, about 2 minute on each side. Add broth and deglaze skillet, stirring and scraping up brown bits. Cover and simmer over low heat for 20 to 30 minutes or until tender.
- Serve chicken over rice and spoon the pan sauce over the chicken.