Chicken Stuffed with Tomato and Cheese

By courtneyepowell

Ingredients

• 4 boneless, skinless chicken breasts (about 4 oz each)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup shredded part-skim mozzarella cheese
• 1 plum tomato (8 slices)
• 8 large basil leaves
• 1/3 cup bread crumbs
• 2 tablespoons grated Parmesan cheese
• 2 egg whites, lightly beaten
• 2 teaspoons olive oil
• 1 tablespoon chopped garlic
• 1 14 ounce can reducedsodium diced tomatoes (such as Muir Glen)
• 1/4 cup torn basil
• 1 pound angel hair pasta, cooked following pkg directions

Details

Servings 4
Adapted from familycircle.com

Preparation

Step 1

1. Heat broiler to high. Set oven rack about 8 inches from heat source. Coat a broiler pan with nonstick cooking spray.
2. Slice each chicken breast in half horizontally, leaving one side attached. Open like a book and season with 1/4 tsp of the salt and 1/8 tsp of the pepper. On one side of each breast, layer mozzarella, tomato and basil. Fold over.
3. Combine bread crumbs and Parmesan on a plate. Dip both sides of chicken in egg whites and coat with bread crumb mixture; place on prepared broiler pan. Lightly spritz with nonstick cooking spray and broil for 4 to 5 minutes per side or until temperature reaches 160 degrees .
4. Meanwhile, in a medium saucepan heat oil over medium-high heat; add garlic and cook 30 seconds. Stir in tomatoes and remaining 1/4 tsp salt and 1/8 tsp pepper. Simmer 3 minutes; add basil.
5. Serve chicken with cooked angel hair and sauce.
Tip
For a crunchier coating, try Italian seasoned panko instead of regular bread crumbs.