Ingredients
-
4
-
1/2
-
1/2
-
4
-
3
-
1/4
-
1 1/2
-
1/4
-
6
-
2
-
2
-
-
-
-
Directions
Sun-Dried Tomato Stuffed Chicken, This is a slightly adapted version of a recent Southern Living recipe It is so flavorful and makes a beautiful presentation AND after making it, you’ll also have a quick and easy recipe for bruschetta Enjoy!, Easy to follow, great tasting, and had beautiful presentation when I sliced the chicken rolls and layered them on top of the cauliflower pure I made in addition
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Pound Chicken Between Two Sheets of Wax Paper, Flattening to 1/4 Inch Thickness Using a Rolling Pin or Mallet. |
|
2
Done
|
Sprinkle With 1/4 Teaspoon Salt and 1/4 Teaspoon Pepper. |
|
3
Done
|
Mix Together Cream Cheese, Two-Thirds of Garlic, and Sun-Dried Tomatoes; Then Spread Cream Cheese Filling Over One Side of Each Chicken Breast. |
|
4
Done
|
Sprinkle 3/4 Teaspoon Basil and 1/4 Cup Parmesan Cheese Over Breasts; Roll Up and Secure With a Toothpick in Each Breast. |
|
5
Done
|
Place in an 8-Inch-Square Baking Pan Coated With Cooking Spray and Bake at 350 For 40-45 Minutes. |
|
6
Done
|
Remove from Oven and Let Stand For 10 Minutes. |
|
7
Done
|
While Chicken Is Cooking (or Standing), Combine Plum Tomatoes, Olive Oil, Red Wine Vinegar, 1/4 Teaspoon Salt, Rest of Minced Garlic, 1/4 Teaspoon Pepper, and 3/4 Teaspoon Basil. Cut Chicken Into Slices; Serve Bruschetta (tomato Mix) Over the Slices. |
|
8
Done
|
Any Leftover Bruschetta Can Be Served With Toasted or Grilled French/Italian Bread Slices on Another Day For a Great Snack/Appetizer! |
