Tomato Basil Stuffed Chicken Breasts Recipe
Ingredients
| Cream cheese | 1/4 Cup (16 tbs), softened | |
| 1 tablespoon chopped sun-dried tomatoes | ||
| Basil | 1 Tablespoon, chopped | |
| Salt | 1/8 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Boneless chicken breast | 4 | |
| Whole wheat bread slice | 2 | |
| 2 tablespoons Dijon mustard Cooking spray | ||
Directions
1. Preheat oven to 375°.
2. Combine first 5 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Divide cream cheese mixture evenly among pockets. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Brush mustard evenly over tops of chicken.Top with breadcrumbs, pressing down slightly. Place chicken, crumb side up, on a baking sheet coated with cooking spray.
3. Bake at 375° for 20 minutes or until done.
2. Combine first 5 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Divide cream cheese mixture evenly among pockets. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Brush mustard evenly over tops of chicken.Top with breadcrumbs, pressing down slightly. Place chicken, crumb side up, on a baking sheet coated with cooking spray.
3. Bake at 375° for 20 minutes or until done.
Chef
