That’s a lot of cheese, you might say, but it’s not really. I had a craving for something creamy, but don’t buy cream, but I have cream cheese! This recipe was super simple and I served it with steamed asparagus spears with a little of the cheese sauce on top. Enjoy!

• Large boneless, skinless chicken breasts
• Choice of cheese (I used Swiss)
• Pepper
• Garlic Powder
• Onion Powder

1. Slice the breasts in half width-wise so they are thin, then pound as flat as possible with meat mallet.
2. Sprinkle with garlic powder.
3. Lay slice of cheese in center and roll the chicken like a burrito, tucking in the edges so the cheese won’t ooze out during baking.
4. Place on greased tinfoil-lined baking sheet.
5. Sprinkle with onion powder and fresh ground black pepper.
6. Bake at 350 about 1/2 hour or until thermometer reads 165 degrees.

Sauce:

While the chicken is baking whip together this sauce to drizzle over it for a little more cheesy kick.

• 1 cup milk
• 2-3 oz cream cheese
• 1/4 cup parmesean
• 1/4 cup grated hard cheese (I had some Mexican blend in the fridge, but anything will work)
• garlic powder
• onion powder
• 1 Tblsp Italian salad dressing (optional)
• parsley leaves (optional)

1. Place milk and cream cheese in a small saucepan and slowly heat while whisking.
2. When smooth, add the rest of the ingredients and keep stirring until all melted.
3. Add chopped parsley leaves (or dill works too)
4. Drizzle over chicken and steamed veggies and ENJOY!