Stuffed Red-wine And Cilantro Chicken

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breasts
• 1/2 cup red wine
• 1 tablespoon lemon juice
• 3 tablespoons water
• 1 tablespoon fat-free ceasar italian dressing (kraft)
• 3 tablespoons fresh cilantro
• 2 garlic cloves
• 2 tablespoons fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper
• 1 teaspoon brown sugar
• 1 tablespoon splenda sugar substitute
• 1/4 cup french onion dip
• 5 pickled jalapeno chilies, slices chopped (i used a sweet-hot variety)
• 2 tablespoons reduced-fat italian cheese blend, shredded
• 1 tablespoon parmesan cheese, shredded

Recipe

• 1 cut a pocket in each chicken breast, almost like you were butterflying it, being careful not to cut all the way through.
• 2 in a blender, combine wine, lemon juice, water, dressing, cilantro, garlic, parsley, salt, pepper, red pepper, sugar, and splenda. blend to chop garlic and mince herbs. place marinade in a large resealable plastic bag. add chicken breasts. marinate in the refrigerator for 2-8 hours. remove from refrigerator 30 minutes prior to cooking chicken.
• 3 in a small bowl, combine dip, peppers, and cheeses. stuff each breast with 1/2 of the mixture. you may use toothpicks to secure the pocket closed, or you can leave it alone and some filling will ooze out and crisp up next to the chicken.
• 4 preheat oven to 425*. place chicken in a parchment- or foil-lined baking dish and bake for 12-18 minutes depending on the thickness of your chicken until the juices run clear when breast is pierced. remove from oven and allow chicken to rest for 5 minutes (you can cover it with foil if you like to keep it from cooling too much). slice and serve.
• 5 note: i sometimes "mark" the chicken on a grill pan on the outsides before stuffing and baking it.