Ingredients
6
6 servings
- •¾ cup whipped cream cheese
- •½ cup thinly-sliced sun-dried tomatoes
- •½ teaspoon garlic powder
- •½ teaspoon onion powder
- •6 skinless, boneless chicken breasts - halved horizontally and pounded thin
- •¾ cup heavy whipping cream
- •2 tablespoons olive oil
- •⅛ teaspoon salt
- •⅓ cup grated Parmesan cheese
- •4 ounces chopped fresh basil
- •1 pinch salt and pepper to taste
- •1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 x 8-inch baking dish.
- Combine whipped cream cheese, sun-dried tomatoes, garlic powder, and onion powder in a mixing bowl. Divide mixture among the chicken breast slices. Roll slices and place seam side down into prepared baking dish. Sprinkle with salt and pepper.
- Bake in preheated oven until internal temperature reaches 165 degrees F, about 35 minutes.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Cover and keep warm.
- Combine heavy whipping cream, olive oil, and salt in a saucepan. Bring to a simmer over medium-high heat stirring constantly. Cook until sauce begins to thicken, about 4 minutes. Stir in chopped basil and Parmigiano-Reggiano cheese; remove from heat.
- Serve chicken topped with sauce and with a side of Idahoan Signature™ Russets Mashed Potatoes.
Nutritional Facts
Per 6 servings
- Calories: 528
- Carbohydrate: 39g
- Fat: 28g
- Fiber: 3g
- Protein: 32g
- Sugar: 3g
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