1 ½ Lb Boneless, skinless chicken breast
1 8 Oz. Package cream cheese
½ C Butter, softened
¼ tsp Salt
¼ tsp Freshly ground black pepper
1 Tbs Teeny Tiny Spice Co. blend of choice (Suggestions below)
Finely minced red bell pepper and red onion to garnish
Preheat the oven to 350°F.
Place the cream cheese, butter, salt, pepper and spices into a Cuisinart and blend until creamy. Set aside.
Cut the chicken breasts into ¾” chunks.
Set a pan on the stovetop over medium heat. Melt 1 Tb butter in the pan and add the chicken to quickly brown.
Remove the chicken from the heat and scoop it into an oven-proof baking dish. Spoon the cream cheese mixture into the baking dish and mix until the chicken is evenly coated.
Place a lid on the baking dish and bake for 1 hour.
To serve, add a bed of arugula or spinach to each plate, spoon some of the chicken on top and sprinkle on the chopped red onion and red pepper to finish.
*We recommend arugula or spinach because the warm chicken will wilt the greens and both of these choices wilt nicely.