Creamy Tomato-Stuffed Chicken

• 1 lb boneless skinless chicken breast (4 breasts)
• 12 teaspoon salt, divided
• 12 teaspoon pepper, divided
• 0.5 (8 ounce) low-fat cream cheese, softened
• 3 garlic cloves, minced and divided
• 14 cup chopped dried tomatoe (not in oil)
• 12 cup chopped fresh basil, divided
• 14 cup shredded parmesan cheese
• vegetable oil cooking spray
• 6 plum tomatoes, chopped
• 2 teaspoons olive oil
• 2 teaspoons red wine vinegar

1. Place chicken between 2 sheets of heavy duty plastic wrap, and flatten to 1/4 inch thick with a meat mallet or rolling pin.
2. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Stir together cream cheese, two-thirds of minced garlic, and dried tomatoes.
4. Spread cream cheese mixture evenly over 1 side of each chicken breast, leaving a 1/4 inch border.
5. Sprinkle 1/4 cup basil and Parmesan evenly over breasts, roll up, jellyroll fashion, and secure with toothpicks.
6. Arrange in a 8 inch square baking dish covered with cooking spray.
7. Bake at 350F for 30-45 minutes or until chicken is done.
8. remove from oven and let stand 10 minutes.
9. Stir together plum tomatoes, olive oil, vinegar, reamining pepper, salt, and garlic, and basil.
10. Cut chicken into slices, serve with tomato mixture.

chicken, salt, pepper, cream cheese, garlic, fresh basil, parmesan cheese, vegetable oil cooking spray, tomatoes, olive oil, red wine vinegar

Taken from www.food.com/recipe/creamy-tomato-stuffed-chicken-175960 (may not work)