Tomato-Basil-Stuffed Chicken Breasts
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 1 tablespoon chopped sun-dried tomatoes
- 1 tablespoon chopped fresh basil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 (1-ounce) slices whole wheat bread
- 2 tablespoons Dijon mustard
- Cooking spray
- Preheat oven to 375u0b0.
- 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.
- Bake at 375u0b0 for 20 minutes or until done.
cream cheese, tomatoes, fresh basil, salt, black pepper, skinless, whole wheat bread, mustard, cooking spray
Taken from www.myrecipes.com/recipe/tomato-basil-stuffed-chicken-breasts (may not work)