Tomato-Cream Stuffed Chicken
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
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
Tomato-Cream Stuffed Chicken Recipe
Tomato-Cream Stuffed Chicken
½ cup Philadelphia Cream Cheese, softened
½ cup shredded part-skim mozzarella cheese
½ cup chopped fresh spinach
½ cup oil-packed sun-dried tomatoes, chopped
2 garlic cloves, minced
4 bone-in chicken breast halves (8 oz. each)
¼ tsp. salt
¼ tsp. pepper
3 Tbsp. butter
1 Tbsp. olive oil
Sauce: ¾ cup white wine or chicken broth
¼ cup oil-packed sun-dried tomatoes, chopped
3 tsp. chopped, minced
6 fresh basil leaves, thinly sliced
¾ cup heavy whipping cream
¼ cup butter, cubed
Preheat oven to 400 F. 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.
Transfer to an ungreased 13×9 baking dish. Bake, Uncovered uncovered, 20-25 minutes or until a thermometer reads 170 F.
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. 4 servings
(Recipe for Tomato-Cream Stuffed Chicken was on www.tasteofhome.com, 2013)
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