Creamy Sun-dried Tomato Stuffed Chicken With Brusc... Recipe

Directions:

1. Stuffed Chicken Breasts
2. Season chicken breasts with salt, pepper and a little garlic powder.
3. Mix together cream cheese, freshly minced garlic, and the tomatoes.
4. Spread each chicken breast with 1/4 of the cream cheese mixture.
5. Sprinkle chopped basil leaves and parmesan over the cream cheese layer.
6. Roll up the chicken breasts and place in a small casserole coated with cooking spray or a bit of olive oil (you need just a small amount of space between each roll - you don’t want to use too large a pan).
7. Bake at 350 degrees for 30 to 45 minutes, until chicken is done (time will depend on the size of your chicken cutlets).
8. Remove pan from oven, cover with foil and let stand 5 minutes before slicing and serving with topping mixture.
9. Topping
10. While chicken is baking, prepare the topping by combining all ingredients. NOTE: Making this ahead of time and allowing the flavors to blend is a good idea. I like the flavors even better after they’ve had a chance to mix.