Easy Creamy Italian Bake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella is lower in fat, while cheddar is often less expensive

Preheat the oven to 375 degrees.

Line a large cookie sheet with parchment paper or spray it down with cooking spray.

Unroll the puff pastry and split it into about four sections.

Season the chicken breast tenderloins with smoked paprika, salt, and pepper.

Wrap the chicken in the puff pastry, pinching the dough together to seal it.

Place the wrapped chicken on the baking sheet, leaving some space between each piece.

Drizzle olive oil over the wrapped chicken to help the cheese stick and give it a nice brown color.

Sprinkle grated parmesan cheese on top of the wrapped chicken.

Add a sprinkle of dried basil on top of the cheese.

Bake in the preheated oven for 25 to 30 minutes.

While the chicken bakes, heat a pan over medium-high heat and add oil.

Add sun-dried tomatoes to the heated pan, using about a quarter cup or more to taste.

Stir in minced garlic to the pan with the sun-dried tomatoes.

Pour in about a cup and a half of heavy whipping cream and stir.

Keep stirring until the mixture starts to thicken, adjusting the heat as necessary.

Season the creamy mixture with salt, pepper, and additional smoked paprika to taste.

Add red parsley flakes for flavor.

Chop some parsley for garnish.

Taste the creamy mixture and adjust seasoning if needed.

Plate the baked chicken and pour the creamy sauce over it.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens