I don’t love chicken, but I do love cream cheese. Honestly, I could probably just eat cream cheese right out of the container—but I don’t (usually). However, a cream cheese mixture cooked over chicken? That’s the type of protein I can get behind. This might not be the healthiest meal on the planet, but I’ll do a few extra situps at the gym tomorrow—tonight’s dinner is too good to pass up.

Feel free to bake the chicken instead of fry it and use low-fat cream cheese to keep the dish flavorful but a bit healthier.

Ingredients: Makes 4 chicken breasts
8 ounces cream cheese
1 cup shredded parmesan
3/4 cup shredded mozzarella
1 clove garlic, crushed
1/4 cup chopped sweet onion
Salt & pepper
4 chicken breasts
2 tablespoons flour
2 eggs plus splash of milk
2/3 cup Panko breadcrumbs
1 cup Italian-style seasoned breadcrumbs
Olive oil

Directions:
Preheat oven to 350. In a bowl, combine cream cheese, 1/2 cup Parmesan, mozzarella, garlic, and onion. Season mixture with salt and pepper. Set aside. Add olive oil to a pan and heat on low. Dredge chicken in flour, then egg wash, then breadcrumbs, and cook in pan until breadcrumbs brown. Place chicken in oven-safe dish, and top with cream cheese mixture and remaining Parmesan cheese. Bake 20 minutes or until chicken is fully cooked (165 degrees).