Sun-Dried Tomato and Basil Stuffed Chicken

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I love the intense flavor of sun dried tomatoes. Adding them to cheese creates a creamy center when cooked inside the chicken.

Serves 4

Ingredients:

  • 4 deboned chicken breasts, pound flat about ¼ inch thick
  • 4 ounces cream cheese
  • 4 ounces feta cheese
  • 1/4 cup sun-dried tomatoes packed in oil, chopped
  • 1/4 cup chopped fresh basil
  • salt & pepper
  • 2 tablespoons cooking oil
  • Extra virgin olive oil for brushing chicken

    Instructions:

    Combine cream cheese and feta stirring to blend. Add sun dried tomatoes, and basil.

    Divide mixture into fourths and place a quarter of the filling into end of each chicken breast. Roll jelly roll style and close ends with toothpicks then brush both sides of the chicken with extra virgin olive oil and season lightly with salt and pepper.

    Heat oil in a skillet over medium heat then sauté chicken for 4-5 minutes a side, cover and continue to cook until juices run clear. Remove toothpicks then serve.

    Cooking Wiser:
    To cut calories and cholesterol use 1/3 or low-fat cream cheese

    To make your own, add 2 tablespoons finely minced sautéed onions and/or 1/4 cup chopped artichoke hearts.

    If you don't like feta cheese omit or replace with mozzarella, goat or Havarti.