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Tomato Cream Stuffed Chicken Exps40646 Rds1554520d1 Rms 2

Tomato-Cream Stuffed Chicken

TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD: 4 servings.
This recipe works equally well for a weeknight meal or special occasion. The sun-dried tomato sauce is great with the chicken as well as grilled veggies. —Jaqui Humphrey, Kirkland, Washington

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
  • 1 tablespoon chopped shallot
  • 3 garlic cloves, minced
  • 6 fresh basil leaves, thinly sliced
  • 3/4 cup heavy whipping cream
  • 1/4 cup butter, cubed

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.

Nutrition Facts

1 each: 847 calories, 65g fat (34g saturated fat), 265mg cholesterol, 612mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 48g protein.

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