Tomato-Cream Stuffed Chicken |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A great recipe that can go alone or with pasta Ingredients:
1/2 cup cream cheese, softened |
1/2 cup shredded part-skim mozzarella cheese |
1/2 cup chopped fresh spinach |
1/2 cup sun-dried tomato packed in oil, chopped |
2 garlic cloves, minced |
4 bone-in chicken breast halves (8 oz each) |
3 tablespoons butter |
1 tablespoon olive oil |
3/4 cup chicken broth |
1/4 cup sun-dried tomato packed in oil, chopped |
3 teaspoons chopped shallots |
3 garlic cloves, minced |
6 fresh basil leaves, thinly sliced |
3/4 cup heavy whipping cream |
1/4 cup butter, cubed |
Directions:
1. .Combine first five ingredients.
2. loosen skin, fill each with mixture.
3. sprinkle with salt.
4. Brown in a large skillet on both sides in oil and butter.
5. transfer to an ugreased 13 x 9 baking dish.
6. bake uncovered 20 - 25 min at 400.
7. in small saucepan, combine the broth, tomatoes, hallot, garlic and basil.
8. bring to a boil over medium-high heat. cook until reduced by half.
9. add cream and butter.
10. bring to a boi, reduce heat and simmer, uncovered until thickened, stirring occasionally.
11. serve over chicken.
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