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creamy tomato-stuffed chicken

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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

Details

Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

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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