tomato-cream stuffed chicken

By JaimeDancer

Ingredients

• Sauce:
• 1/2 c cream cheese, softened
• 1/2 c shredded mozzarella cheese
• 1/2 c chopped fresh spinach
• 1/2 c oil packed sun-dried tomatoes, chopped
• 2 garlic cloves, minced
• 4 chicken breast halves
• 1/4 tsp each, salt and pepper
• 3 tbsp butter
• 1 tbsp olive oil
• 3/4 cup white wine or chicken broth
• 1/4 c oil packed sun dried tomatoes, chopped
• 3 tsp chopped shallot
• 3 garlic cloves, minced
• 6 fresh basil leaves, thinly sliced
• 3/4 c heavy whippping cream
• 1/4 c butter, cubed

Preparation

Step 1

In a small bowl, combine the 1st 5 ingredients. Carefully cut a pocket in each chicken breast, spread the cheese mixture in the pocket. sprinkle with salt and pepper.

In a large skillet, brown chicken on both sides in butter and oil. transfer to an ungreased 13x9 in. baking pan. Bake uncovered, at 400 for 25-30 min or until juices run clear.

Meanwhile in a small saucepan, combine the wine or broth, tomatoes, shallot, garlic, and basil. bring to a boil over med-high heat. Cook until reduced by 1/2. Add cream and butter. Bring to a boil. Reduce heat and simmer uncovered until thickened, stirring occasionally. Serve with chicken