Chicken breast with cream cheese

Name: Chicken breast with cream cheese
Ingredients: 600 g boneless chicken breast; 1/2 teaspoon salt; 1/4 teaspoon ground white pepper; 50 g garlic cream cheese; 150 g lettuce (half a head); 15 ml vinegar; 1/4 teaspoon salt

Meat - Chicken breast with cream cheese by Nadia D. - Recipia

Chicken breast with cream cheese is grilled and served with green salad. The thin slices cook quickly, and the garlic cream cheese softens over the warm chicken while the salad stays tangy from the vinegar. I keep the salad separate on the plate so the leaves stay crisp next to the chicken. Prep: 15 minutes. Cook: 11 minutes. Total time: 26 minutes. Serves: 4. About 215 kcal and 34 g protein per serving.

Ingredients

For the chicken

600 g boneless chicken breast
1/2 teaspoon salt
1/4 teaspoon ground white pepper
50 g garlic cream cheese

For the salad

150 g lettuce (half a head)
15 ml vinegar
1/4 teaspoon salt

Preparation

1. Pat the chicken breast dry with paper towels and cut it into thin slices. Season them with 1/2 teaspoon salt and 1/4 teaspoon white pepper. 2. Heat a grill pan over medium-high heat for 3 minutes, until very hot. 3. Add the slices to the pan and brown them for 4 minutes on each side, until no longer pink in the center. 4. Cut the chicken into strips and arrange them on plates. Top with 50 g garlic cream cheese. 5. Rinse the lettuce and shake off the water well. Toss it with 15 ml vinegar and 1/4 teaspoon salt, then serve it alongside the chicken.

Notes

Regular garlic cream cheese contains dairy; you can use 50 g plant-based garlic cream cheese instead. Serve some toast alongside, perfect for scooping up the cream cheese left on the plate. Cut the slices to a similar thickness, since thicker pieces need more time on the grill and can dry out at the edges. Dry the lettuce well after rinsing, or the water left on it will dilute the vinegar; if the leaves are bitter, use only the tender part. Store leftovers in a sealed container in the fridge for up to 3 days.