Sun-dried Tomato Stuffed Chicken

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves (1 pound)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 ounces low-fat cream cheese
• 3 garlic cloves, minced
• 1/4 cup chopped sun-dried tomato (not in oil)
• 1 1/2 teaspoons dry basil (or 1/2 cup chopped fresh)
• 1/4 cup shredded parmesan cheese
• 6 plum tomatoes, chopped
• 2 teaspoons olive oil
• 2 teaspoons red wine vinegar

Recipe

• 1 pound chicken between two sheets of wax paper, flattening to 1/4 inch thickness using a rolling pin or mallet.
• 2 sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• 3 mix together cream cheese, two-thirds of garlic, and sun-dried tomatoes; then spread cream cheese filling over one side of each chicken breast.
• 4 sprinkle 3/4 teaspoon basil and 1/4 cup parmesan cheese over breasts; roll up and secure with a toothpick in each breast.
• 5 place in an 8-inch-square baking pan coated with cooking spray and bake at 350 for 40-45 minutes.
• 6 remove from oven and let stand for 10 minutes.
• 7 while chicken is cooking (or standing), combine plum tomatoes, olive oil, red wine vinegar, 1/4 teaspoon salt, rest of minced garlic, 1/4 teaspoon pepper, and 3/4 teaspoon basil. cut chicken into slices; serve bruschetta (tomato mix) over the slices.
• 8 any leftover bruschetta can be served with toasted or grilled french/italian bread slices on another day for a great snack/appetizer!