tomato-cream stuffed chicken
By JaimeDancer
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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
Details
Servings 4
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
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