TOMATO-CREAM STUFFED CHICKEN

Tomato-Cream Stuffed Chicken image

This recipe works equally well for a weeknight meal or special occasion. The sun-dried tomato sauce is great with the chicken as well as grilled veggies. -Jaqui Humphrey, Kirkland, Washington

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

1/2 cup cream cheese, softened
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped fresh spinach
1/2 cup oil-packed sun-dried tomatoes, chopped
2 garlic cloves, minced
4 bone-in chicken breast halves (8 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 tablespoon olive oil
SAUCE:
3/4 cup white wine or chicken broth
1/4 cup oil-packed sun-dried tomatoes, chopped
1 tablespoon chopped shallot
3 garlic cloves, minced
6 fresh basil leaves, thinly sliced
3/4 cup heavy whipping cream
1/4 cup butter, cubed

Steps:

Preheat oven to 400°. In a small bowl, combine first five ingredients. Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin. Sprinkle with salt and pepper. In a large skillet, brown chicken on both sides in butter and oil. , Transfer to an ungreased 13x9-in. baking dish. Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. , Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil. Bring to a boil over medium-high heat; cook until reduced by half. Add cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally. Serve with chicken.

Nutrition Facts : Calories 847 calories, Fat 65g fat (34g saturated fat), Cholesterol 265mg cholesterol, Sodium 612mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 48g protein.