Tomato Basil Stuffed Chicken Breasts
|Fat cream cheese||2 Ounce, softened (1/4 Cup)|
|Chopped sun dried tomatoes||1 Tablespoon|
|Chopped basil||1 Tablespoon|
|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.