Rosemary Garlic Roasted Parmesan Chicken

1 Tbsp. Garlic Flavored Olive Oil
1 Tbsp. Butter Flavored Olive Oil
3/4 C. Crushed Garlic
4 Sprigs of Fresh Rosemary Leaves
2 Cups of shredded, cooked chicken breast
4 ounces of Cream Cheese
1/4 C. Lite Sour Cream
4 ounces of Flax Seed Milk
1/2 C. Grated Parmesan Cheese
1 tsp. sea salt
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. black pepper
1 Tbsp. corn starch

Use half of the rosemary and half of the crushed garlic to cook the chicken, and the other half to make the sauce.

To make the chicken:
Cut and fry boneless skinless chicken breast meat in garlic flavored olive oil, with the garlic and rosemary. Saute on medium low until chicken is done, about 45 minutes. Once cooked and slightly cooled, shred and reserve 2 cups for the Parmesan Cheese sauce.

To make Sauce:
Combine the remaining rosemary and garlic with
4 ounces of Cream Cheese
1/4 C. Lite Sour Cream
4 ounces of Flax Seed Milk
1/2 C. Grated Parmesan Cheese
1 tsp. sea salt
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. black pepper
1 Tbsp. corn starch

Cook in sauce pan on medium low until all cheeses are melted and sauce is thickened and warm, about 15 minutes.

Combine rosemary garlic chicken with the cheese sauce.

Can be enjoyed hot or cold. As a sandwich spread, with pasta, as is, however. It is DELICIOUS~

Serving Size: Makes six 1/2 Cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MRSDOLL1.