Creamy Tomato Stuffed Chicken Recipe

"This is an old recipe, 'Southern Living Magazine,' from 10 years ago; but, still a favorite recipe to entertain with. Don't get me wrong, it is just as easy for a weeknight; but, it is just so pretty, I love to entertain with it. It has the richness of cream cheese and parmesan, sun dried tomatoes and basil for the filling; and then, it is topped with a fresh tomato salad to lighten it up. Now, you can pound the chicken beasts out, add the filling, and roll up. Or, you can just cut a pocket in the chicken breast and stuff. I have done it both ways; but, I do prefer to pound them; and, then roll them up. They just seem to taste better for some reason. Once they are cooked; I like to slice each breast in 3 pieces, and top a toasted baguette. Then, finish with the fresh tomato salad."

Step by Step Method

Step 1

Filling ... Add the cream cheese, garlic, red pepper flakes, and sun dried tomatoes to a small bowl and mix to combine. Let it rest on the counter as you prepare the chicken.

Step 2

Chicken ... As I said, you can pound them, fill, and roll - or cut a pocket and stuff. I really prefer to do the pound and roll method. Place the chicken between 2 pieces of plastic wrap, and pound until the chicken is thin; but, not so thin, that it could tear. I use a meat mallet, but you can use a rolling pin, or the bottom of a pot or pan.

Step 3

Filling ... Spread the cream cheese mixture over the chicken breast, leaving a little border on both sides and the ends. Top with the parmesan cheese and basil. Roll up the chicken breast, and secure using toothpics. Season the chicken with salt and pepper on all sides.

Step 4

Bake ... Preheat the oven to 350 degrees; and, place the chicken breasts seam side down in a 8-9" baking dish, sprayed with a non-stick spray. Bake uncovered, on the middle shelf for 30-40 minutes, until the chicken has reached an internal temperature of 165 degrees. Please note, this is a guideline; the thickness and size of the breast can alter the cooking time. Remove the chicken from the oven to a serving platter, and cover with foil to rest.

Step 5

Topping ... Add the tomatoes, garlic, scallions, basil, olive oil, and vinegar to a small bowl and toss to combine. Season with salt and pepper to taste. Cover and let it rest as the chicken cooks. I like it best served at room temperature; but, feel free to refrigerate it if you want.

Step 6

Serving ... Now, I love to serve the chicken over a toasted baguette slice. I don't do anything to it, other than grill or toast it. You don't have to do this - it is just how I enjoy it.

Step 7

Slice each breast in 2-3 pieces and place on the toasted baguette; and top with the fresh tomato salad. The dressing in the tomato salad will be a topping for the bread; and lighter up the rich cheesy filling. It is delicious any night of the week, or for entertaining. I usually serve a mixed green salad on the side; and, call it dinner. ENJOY!