Chicken Roasted with Cream Cheese and Herbs

Chicken Roasted with Cream Cheese and Herbs

1 lb chicken pieces - skin on or off as you wish
1 lb cream cheese
splash of milk, buttermilk, sour cream or plain yogurt
soft bread torn in small pieces
herb spices as you wish - I use garlic, tarragon, parsley, rosemary
depending on my palate 'du jour.'


Too easy - whip the herbs, cream cheese and milk (or whatever milk
product you choose) in a bowl.
Dip in the chicken pieces and roll them in the soft bread crumbs.
Put them on a cookie sheet and pop them in a preheated 325F oven for an
hour and five minutes.
Serve with vegetables like peas, asparagus, spinach and a good old PEI
spud or two.

If you also put out the candles, soft music and swill it down with
copious amounts of great B.C. white wine and start smoochin' the wife,
you're on your way to a great evening.

Bigroy

Source:

rec.food.cooking, rec.food.recipes