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Tomato-Cream Stuffed Chicken Recipe

Tomato-Cream Stuffed Chicken Recipe photo by Taste of Home

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For a pretty presentation at your holiday gathering, reach for this impressive recipe. The sun-dried tomato sauce is great with the chicken as well as grilled veggies.—Jaqui Humphrey, Kirkland, Washington

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Tomato-Cream Stuffed Chicken Recipe

Prep: 30 min. Bake: 20 min.

Yield: 4 Servings

30 20 50

Ingredients

1/2 cup cream cheese, softened
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped fresh spinach
1/2 cup oil-packed sun-dried tomatoes, chopped
2 garlic cloves, minced
4 bone-in chicken breast halves (8 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 tablespoon olive oil
SAUCE:
3/4 cup white wine or chicken broth
1/4 cup oil-packed sun-dried tomatoes, chopped
3 teaspoons chopped shallot
3 garlic cloves, minced
6 fresh basil leaves, thinly sliced
3/4 cup heavy whipping cream
1/4 cup butter, cubed

Directions

Preheat oven to 400°. In a small bowl, combine first five ingredients. Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin. Sprinkle with salt and pepper. In a large skillet, brown chicken on both sides in butter and oil.
Transfer to an ungreased 13x9-in. baking dish. Bake, uncovered, 20-25 minutes or until a thermometer reads 170°.
Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil. Bring to a boil over medium-high heat; cook until reduced by half. Add cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally. Serve with chicken. Yield: 4 servings.

Nutritional Facts 1 stuffed chicken breast half with 1/4 cup sauce equals 847 calories, 65 g fat (34 g saturated fat), 265 mg cholesterol, 612 mg sodium, 10 g carbohydrate, 1 g fiber, 48 g protein.

Originally published as Tomato-Cream Stuffed Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p41

Shallot Substitutions

Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Tomato-Cream Stuffed Chicken

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Reviewed on Dec. 20, 2012 by 6foreverpaws

Followed the receipe but was disappointed with the results. I will make this again but use boneless chicken and layer it in a casserole form. The mixture and sauce had a great taste, just was not pleased using the bone in chicken breast.

Reviewed on May. 07, 2012 by mcvacek

I used skinless, boneless breasts and just cut a slit in the chicken to make a pocket. It was AMAZING! I thought that I could just use the extra stuffing to top the chicken and that would be great, but the wine sauce really adds a great pop of flavor, a great finishing touch!

Reviewed on Jul. 31, 2011 by jicook13

awesome!!! the chicken had good flavoring and the meat was very moist, i will be making this recipe again.

Reviewed on Oct. 29, 2010 by carrotop_f

this is definetely a keeper. can't wait to try it. thanks...

Reviewed on Oct. 29, 2010 by butterfly11angel

Very yummy! I think I will make the sauce to put on potatoes/rice. This was great, and it will be in our regular rotation.