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

Tomato-Cream Stuffed Chicken Recipe

Read Reviews (10)
4.89 10
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.

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

Reviews for Tomato-Cream Stuffed Chicken(10)

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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