Recipe: Creamy Tomato-Stuffed Chicken (using cream cheese)

CREAMY TOMATO-STUFFED CHICKEN

1 pound skinned and boned chicken breast halves (4 breast
halves)
1/2 teaspoon salt, divided use
1/2 teaspoon ground black pepper, divided use
1/2 (8 ounce) package 1/3-less-fat cream cheese
3 garlic cloves, minced, divided use
1/4 cup chopped dried tomatoes (not in oil)
1/2 cup chopped fresh basil, divided use
1/4 cup shredded Parmesan cheese
Vegetable cooking spray
FOR THE FRESH TOMATO MIXTURE:*
6 plum tomatoes, chopped
2 teaspoons olive oil
2 teaspoons red wine vinegar

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Stir together cream cheese, two-thirds of minced garlic, and dried tomatoes. Spread cream cheese mixture evenly over one side of each chicken breast, leaving a 1/4-inch border. Sprinkle 1/4 cup basil and Parmesan cheese evenly over breasts; roll up, jellyroll fashion, and secure with wooden picks, if necessary. Arrange in an 8-inch-square baking dish coated with cooking spray.

Bake at 350 degrees F for 30 to 45 minutes or until chicken is done. Remove from oven, and let stand 10 minutes.

TO PREPARE THE FRESH TOMATO MIXTURE:
Stir together plum tomatoes, olive oil, vinegar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining one-third minced garlic, and remaining 1/4 cup basil.

Cut chicken into slices. Serve with tomato mixture.

*The fresh tomato mixture may also be served with toasted or grilled French bread slices.

Makes 4 servings
Source: Southern Living Top Rated Recipes of 2004, Southern Living Magazine