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Tomato-Cream Stuffed Chicken

Tomato-Cream Stuffed Chicken
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
4 ServingsPrep: 30 min. Bake: 20 min.

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.
© Taste of Home 2013

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Tomato-Cream Stuffed Chicken (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013