Creamy Sun-dried Tomato Stuffed Chicken With Bruschetta Topping
From krumkake 15 years ago
- 35 minutes to make
- Serves 2
I came upon this recipe in a magazine a few years back (Cooking Light maybe??), and with very little tweaking, it became a favorite. The creamy filling, combined with the tasty tomato topping makes a very good combination. Read more Serving size depends on what you're serving it with and the appetite of your guests. Served with a salad, this serves 2. Served with other sides like potatoes and veggies, this could serve 4. See less
Ingredients
- 4 ultra thin chicken breasts shopping list
- salt, pepper and garlic powder shopping list
- 2 ounces Chive cream cheese (plain can also be used, if that’s what you have on hand, but try the chive sometime - nice taste!) shopping list
- 2 cloves garlic, minced shopping list
- 2 tablespoons chopped sun-dried tomatoes (best to use the ones not packed in oil for this, or just dry off the oil before chopping) shopping list
- 2 tablespoons chopped fresh basil leaves shopping list
- 4 tablespoons freshly grated parmesan cheese shopping list
- Topping shopping list
- 2 plum tomatoes, seeds removed shopping list
- 1 teaspoon olive oil shopping list
- 1 teaspoon red wine vinegar (I’ve also used balsamic, and that is good, too) shopping list
- salt and pepper to taste shopping list
- 1 clove garlic, minced shopping list
- 2 tablespoons chopped fresh basil leaves shopping list
- NOTE: If you happen to have some buffalo mozzarella on hand, I like to dice up a couple tablespoons and add to the topping, too shopping list
How to make it
- Stuffed Chicken Breasts
- Season chicken breasts with salt, pepper and a little garlic powder.
- Mix together cream cheese, freshly minced garlic, and the tomatoes.
- Spread each chicken breast with ¼ of the cream cheese mixture.
- Sprinkle chopped basil leaves and parmesan over the cream cheese layer.
- Roll up the chicken breasts and place in a small casserole coated with cooking spray or a bit of olive oil (you need just a small amount of space between each roll - you don’t want to use too large a pan).
- Bake at 350 degrees for 30 to 45 minutes, until chicken is done (time will depend on the size of your chicken cutlets).
- Remove pan from oven, cover with foil and let stand 5 minutes before slicing and serving with topping mixture.
- Topping
- While chicken is baking, prepare the topping by combining all ingredients. NOTE: Making this ahead of time and allowing the flavors to blend is a good idea. I like the flavors even better after they’ve had a chance to mix.
Spread filling, leaving space around edges
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Sprinkle filling with basil and parmesan
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Stuffed, rolled and ready to bake
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Bruschetta topping
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Sliced, topped and ready to eat!
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The Rating
Reviewed by 13 people-
Sounds divine m'dear - I'm saving this to try soon. I love the flavors going on...oh yeah. Thanks! ~Vickie
lunasea
in Orlando loved it
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Oh, Baby!!!! This is a winner!! Thanks for posting!
pat2me
in Nashua loved it
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Every evening on vacation we snacked on sun dried tomatoes marinated in olive oil and fresh garlic over goat cheese sprinkled with fresh chopped basil spread over a nice french bread. When I read your recipe I whooped with joy,now we can have the sa...more
mao65
in Griffith loved it
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