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Creamy Tomato-Stuffed Chicken

Source of Recipe


Southern Living, January 2004



List of Ingredients



• 1 pound skinned and boned chicken breasts (4 breasts)
  
• ½ tsp salt, divided
  
• ½ tsp pepper, divided
  
• ½ (8-ounce) package cream cheese, softened
  
• 3 cloves garlic, minced and divided
  
• ¼ cup chopped dried tomatoes (not in oil)
  
• ½ cup chopped fresh basil, divided
  
• ¼ cup shredded Parmesan cheese
  
• Vegetable cooking spray
  
• 6 plum tomatoes, chopped
  
• 2 tsp olive oil
  
• 2 tsp red wine vinegar
  






Instructions



1. Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to ¼-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with ¼ teaspoon salt and ¼ teaspoon pepper.
   
   
2. 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 ¼-inch border. Sprinkle ¼ 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.
   
   
3. Stir together plum tomatoes, olive oil, vinegar, remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, remaining one-third garlic, and remaining ¼ cup basil.
   
   Cut chicken into slices. Serve with tomato mixture.
   
   Makes 4 servings.