Tomato-Cream Stuffed Chicken Recipe
Tomato-Cream Stuffed Chicken Recipe photo by Taste of Home

Tomato-Cream Stuffed Chicken Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. Transfer to an ungreased 13x9-in. baking dish. Bake, uncovered, 20-25 minutes or until a thermometer reads 170°.
  3. 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.
Originally published as Tomato-Cream Stuffed Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p41

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.

Full-Bodied White Wine

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

Reviews for Tomato-Cream Stuffed Chicken

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 16, 2014

"My family don't like chicken breast but I made this for dinner tonight and everyone love it. This is delicious and the chicken was moist and tasty. Thanks for sharing this recipe."

MY REVIEW
Reviewed Jan. 6, 2014

"I forgot to buy the spinach, but I didn't miss it. This was so rich and decadent! What a treat meal. Oh and I followed most of the suggestions and just used boneless, skinless breasts."

MY REVIEW
Reviewed Jan. 5, 2014

"This was so good. I made this with boneless chicken breasts and it turned out great. Will make this again!"

MY REVIEW
Reviewed Dec. 26, 2013

"Great dish and very flavorful. I too used boneless chicken breast as it is easier to work with and cooked up faster. I will definitely make this again."

MY REVIEW
Reviewed Dec. 19, 2013

"This is a great dish, the only things I did different is use a different cheese, instead of the mozzarella cheese I used a smoked Havarti cheese which has a more unique flavor. I also used boneless chicken breast and cut a pocket in the breast to stuff with the cheese mixture. I omitted the pan frying and placed directly in the oven. This may have reduced the fat content a little, but lets face it, you don't prepare this dish to watch calories. The sauce was to die for, it really surprised me. I used chicken stock instead of wine. This is a great dish to prepare if you want to impress someone."

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