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Tomato Basil Stuffed Chicken Breasts

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  Fat cream cheese 2 Ounce, softened (1/4 Cup)
  Chopped sun dried tomatoes 1 Tablespoon
  Chopped basil 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Skinless boneless chicken breast halves 24 Ounce
  Whole wheat bread slices 2 Ounce
  Dijon mustard 2 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1140 Calories from Fat 257

% Daily Value*

Total Fat 29 g44%

Saturated Fat 3 g14.9%

Trans Fat 0.2 g

Cholesterol 394.6 mg131.5%

Sodium 1295.9 mg54%

Total Carbohydrates 40 g13.4%

Dietary Fiber 5.4 g21.5%

Sugars 8.9 g

Protein 171 g342.7%

Vitamin A 21.3% Vitamin C 28.3%

Calcium 20.1% Iron 49.3%

*Based on a 2000 Calorie diet

Tomato Basil Stuffed Chicken Breasts Recipe