creamy tomato-stuffed chicken

creamy tomato-stuffed chicken
creamy tomato-stuffed chicken

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound skinned and boned chicken breast halves (4 breast halves)

  • 1/2

    teaspoon salt, divided

  • 1/2

    teaspoon pepper, divided

  • 1/2

    (8-ounce) package 1/3-less-fat cream cheese

  • 3

    garlic cloves, minced and divided

  • 1/4

    cup chopped dried tomatoes (not in oil)

  • 1/2

    cup chopped fresh basil, divided

  • 1/4

    cup shredded Parmesan cheese

  • Vegetable cooking spray

  • 6

    plum tomatoes, chopped

  • 2

    teaspoons olive oil

  • 2

    teaspoons red wine vinegar

Directions

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir together cream cheese, two-thirds of minced garlic, and dried tomatoes. Spread cream cheese mixture evenly over one side of each chicken breast, leaving a 1/4-inch border. Sprinkle 1/4 cup basil and Parmesan cheese evenly over breasts; roll up, jellyroll fashion, and secure with wooden picks, if necessary. Arrange in an 8-inch-square baking dish coated with cooking spray. Bake at 350° for 30 to 45 minutes or until chicken is done. Remove from oven, and let stand 10 minutes. Stir together plum tomatoes, olive oil, vinegar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining one-third minced garlic, and remaining 1/4 cup basil. Cut chicken into slices. Serve with tomato mixture. Note: Fresh tomato mixture may also be served with toasted or grilled French bread slices. Nutritional Information Calories:262 (34% from fat) Fat:9.9g (sat 4.7g,mono 2.5g,poly 0.7g) Protein:32.3g Carbohydrate:9.5g Fiber:1.8g Cholesterol:83mg Iron:1.8mg Sodium:662mg Calcium:133mg Southern Living, JANUARY 2004

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