Creamy Sun-dried Tomato Stuffed Chicken With Brusc... |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 2 |
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I came upon this recipe in a magazine a few years back (Cooking Light maybe??), and with very little tweaking, it became a favorite. The creamy filling, combined with the tasty tomato topping makes a very good combination. Read more . Serving size depends on what you're serving it with and the appetite of your guests. Served with a salad, this serves 2. Served with other sides like potatoes and veggies, this could serve 4. Ingredients:
4 ultra thin chicken breasts |
salt, pepper and garlic powder |
2 ounces chive cream cheese (plain can also be used, if that’s what you have on hand, but try the chive sometime - nice taste!) |
2 cloves garlic, minced |
2 tablespoons chopped sun-dried tomatoes (best to use the ones not packed in oil for this, or just dry off the oil before chopping) |
2 tablespoons chopped fresh basil leaves |
4 tablespoons freshly grated parmesan cheese |
topping |
2 plum tomatoes, seeds removed |
1 teaspoon olive oil |
1 teaspoon red wine vinegar (i’ve also used balsamic, and that is good, too) |
salt and pepper to taste |
1 clove garlic, minced |
2 tablespoons chopped fresh basil leaves |
note: if you happen to have some buffalo mozzarella on hand, i like to dice up a couple tablespoons and add to the topping, too |
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.
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