Tomato-Basil-Stuffed Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened |
1 tablespoon chopped sun-dried tomatoes |
1 tablespoon chopped fresh basil |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
4 (6-ounce) skinless, boneless chicken breast halves |
2 (1-ounce) slices whole wheat bread |
2 tablespoons dijon mustard |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. Combine first 5 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Divide cream cheese mixture evenly among pockets. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Brush mustard evenly over tops of chicken. Top with breadcrumbs, pressing down slightly. Place chicken, crumb side up, on a baking sheet coated with cooking spray.
3. Bake at 375° for 20 minutes or until done.
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