Stuffed Cream Cheese Chicken with Pecan Crust

Stuffed Cream Cheese Chicken with Pecan Crust


Making the filling.....

 Paired with Roasted Brussel Sprouts and Cream of Chicken Rice



1 teaspoon of smart balance butter spread

8 ounces of fresh mushroom- sliced thin

6 ounces of Fat Free Cream Cheese, softened

6 thin skinless, boneless chicken breast

1 cup of stevia brown sugar blend

1/2 cup of Honey Dijon Mustard

1/2 cup of chopped pecans


1. Preheat oven 450 degrees

2.Melt butter in skillet over medium heat. Saute mushrooms until tender. While cooking combine in a small bowl your brown sugar and mustard. Reduce heat to low and stir in cream cheese until melted. Remove from heat. Coat a 9x13 baking dish with spray oil.

3. On wax paper, lay out your chicken breast, spread with mushroom mixture and roll up. Lather mustard mixture over rolled chicken breast. Roll chicken in chopped nuts, place a tooth pick in breast and lay in baking dish. 

4. Bake in preheated oven for 15-20 minutes or until juices run clean and chicken is no longer pink.

Ground Turkey & Cous Cous One Dish Recipe by Cindy Ross



  • 1lb Ground Turkey
  • 1 cup of dried (Cooked and Rinsed) Black Beans or 
  • 1 can of black beans (drained and rinsed to reduce sodium)
  • 1 can of diced tomatoes (drained)
  • 3/4 cup of sliced mushrooms
  • 1 medium yellow onion- finely chopped
  • 1/2 tsp of paprika
  • 1 tsp of hot sauce
  • 1/2 tsp of chipolte powder
  • 1/2 tsp of chile powder
  • 1 tsp of black pepper
  • 1 tsp of sea salt
  • 1 tbsp of olive oil
  • 1 box of whole wheat cous cous

Make Cous Cous as directed

Place olive oil in a large cooking skillet

On medium heat brown turkey and cook until onion is soft

Add in all spices

Once turkey is brown add in mushrooms, tomatoes, and black beans

Reduce heat and simmer for 30 min, stirring occasionally

Serve over couscous and add in a leafy salad for your daily intake of greens :)