Directions
- 1Cut small pockets into each chicken breast.
- 2Add cream cheese, Tabasco, Worcestershire sauce, ranch seasoning, garlic powder, onion powder, and sharp cheddar cheese to a bowl.
- 3Add diced jalapeño to the mixture (optional).
- 4Mix the filling ingredients together.
- 5Stuff the chicken breasts carefully with the filling.
- 6Close the stuffed chicken breasts with toothpicks to keep the filling inside.
- 7Add olive oil to a baking dish.
- 8Place the stuffed chicken breasts into the baking dish.
- 9Season the chicken breasts with garlic powder, onion powder, Mrs. Dash, and paprika.
- 10Add a few pads of butter on top of each chicken breast.
- 11Cover the baking dish with foil.
- 12Bake at 450 degrees Fahrenheit for 25 minutes.
- 13Cut the ends off fresh green beans.
- 14Add green beans to a pan with water.
- 15Season the green beans with garlic powder, onion powder, salt, pepper, and minced garlic.
- 16Boil the green beans for about 30 minutes.
- 17Add butter to the green beans.
- 18Drain the boiled Russet potatoes and place them in a bowl.
- 19Heat one cup of heavy cream and half a stick of butter.
- 20Pour the heated cream and butter mixture over the potatoes.
- 21Add sour cream, salt, and pepper to the potatoes.
- 22Mash the potatoes until smooth.
Ingredients
- 3 small chicken breasts
- 1 block cream cheese
- Tabasco
- Worcestershire sauce
- 1 packet Ranch seasoning
- garlic powder
- onion powder
- 4 ounces sharp cheddar cheese
- 1 diced jalapeño
- olive oil
- Mrs. Dash seasoning
- paprika
- pads butter
- fresh green beans
- salt
- pepper
- minced garlic
- 6 Russet potatoes
- 1 cup heavy cream
- 0.5 stick butter
- sour cream
Equipment
baking dishpanpotmixing bowlmasherforkslotted spoon
Tips
- If you have larger chicken breasts, bake them for a little bit longer.
- You can use a hand mixer for smoother mashed potatoes.
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