Tomato-Cream Stuffed Chicken |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 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 |
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.
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