I have to share this recipe!!! I've made this several times and have gotten so many requests for it that I thought I should post it here so everybody can try it. This is my absolutely favorite recipe right now! I use a low fat cream cheese just to make it a little healthier, since I don't use that much Parmesan cheese in this recipe, I don't skimp on that. LOL but Please, try it and let me know how ya liked it! PS - the last time I made this, I made the chopped tomato topping (bottom of recipe) ahead of time, and forgot to take it out! Don't do that, because it's too good but I had it on top of my salad the next day, and the next! LOL.
Creamy Tomato-Stuffed Chicken Breasts1 lb. skinned and boned chicken breasts (about 4 breasts)
¼ tsp. salt
¼ tsp. pepper
8 oz pkg. cream cheese softened
2 cloves garlic, minced
¼ cup chopped sun-dried tomatoes (NOT packed in oil)
1/4 cup chopped fresh basil
¼ cup Parmesan cheese (the shredded kind – not that can stuff!)
6 plum tomatoes, chopped
2 tsp. olive oil
2 tsp. red wine vinegar
Place chicken breasts in a freezer zippered style plastic bag (I use freezer because they’re thicker). Using rolling pin, meat mallet, or whatever you have on hand, whack that thing good and flat.
Sprinkle evenly with ¼ tsp salt and ¼ tsp. pepper.
Mush the cream cheese up and stir in the minced garlic, and dried tomatoes. Spread cream cheese mixture evenly over 1 side of each chicken breast, leaving a ¼ inch border. Sprinkle ¼ cup basil and Parmesan cheese evenly over breasts; roll up jellyroll style, and secure with toothpicks if needed.
Arrange in a baking dish coated with cooking spray.
Bake at 350 degrees for 30-45 minutes or until chicken is done. Remove from oven and let stand 10-15 minutes.
Stir together the plum tomatoes, olive oil, vinegar, ¼ tsp. salt, ¼ cup basil. Serve on top of chicken.
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