Tomato-Cream Stuffed Chicken
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
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1Preheat 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.
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2Transfer to an ungreased 13x9-in. baking dish. Bake, uncovered, 20-25 minutes or until a thermometer reads 170°.
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3Meanwhile, 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.
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