Saturday, January 1, 2011

Sundried Tomato and Cream Cheese Stuffed Chicken Breasts

This is a really tasty dish that reminds me of summertime in the winter.

What you'll need:
4 chicken breasts
1/2 cup grape or cherry tomatoes, cut in half
2 tablespoons olive oil
1/3 cup sundried tomatoes (if packaged in oil, make sure to drain them thoroughly)
1/2 cup fresh chopped basil
3 garlic cloves, finely chopped
1/2 cup fresh grated parmesan cheese
1 package of cream cheese (I used light and it still tasted fine)
salt and pepper to taste

Note: in order to make the stuffing the cream cheese needs to be at room temperature.  Make it easy on yourself and set the cream cheese out at least an hour before so it can come up to room temp.  Otherwise, it is extremely difficult to stir in the other ingredients and it won't spread well.

What you'll do:
First, make the tomato topping:
Mix cherry tomatoes, half of the fresh basil, 1 clove of chopped garlic, olive oil, and salt and pepper in a bowl.  Stir so that it is evenly coated and set aside.

Preheat oven to 350 degrees.

Next, make the stuffing for the chicken:
Mix cream cheese, 2 cloves of garlic, and sundried tomatoes together in a bowl.  You'll want to mix this thoroughly so the garlic and sundried tomatoes are evenly distributed throughout the sour cream.

Next, pound out your chicken breasts.  Try to keep them evenly pounded out for even cooking throughout.  I don't have a meat mallet so I just lay out a chicken breast on a cutting board and then cover it with saran wrap.  I used a can of corn to pound it out.

Season both sides of the chicken.

Spread cream cheese mixture evenly onto all of the chicken breasts and leave a little room around the outside so that it doesn't squirt out.

Then top with remanining basil and half of the parmesan cheese.

Roll up and pin with a toothpick. 

Place the seam side of the breasts down in a greased baking dish.

Bake for 30-40 minutes until browned and cooked through.  Top with fresh tomato topping.  Serve with saffron rice. 

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