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Tomato-Cream Stuffed Chicken

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For a pretty presentation at any gathering, reach for this impressive recipe. The sun-dried tomato sauce is great with the chicken as well as grilled veggies.

What You Need:
(Makes: 4 servings)

1/2 cup of cream cheese, softened
1/2 cup of shredded part-skim mozzarella cheese
1/2 cup of fresh spinach, chopped
1/2 cup of oil-packed sun-dried tomatoes, chopped
2 garlic cloves, minced
4 bone-in chicken breast halves (8 ounces each)
1/4 teaspoon of salt
1/4 teaspoon of pepper
3 tablespoons of butter
1 tablespoon of olive oil
For the Sauce:
3/4 cup of white wine or chicken broth
1/4 cup of oil-packed sun-dried tomatoes, chopped
3 teaspoons of shallot, chopped
3 garlic cloves, minced
6 fresh basil leaves, thinly sliced
3/4 cup of heavy whipping cream
1/4 cup of butter, cubed

What to Do:
Preheat the oven to 400 degrees. In a small bowl, combine first five ingredients. Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin. Sprinkle with salt and pepper. In a large skillet, brown chicken on both sides in butter and oil.

STEP 2) Transfer to an ungreased 13x9 inch baking dish. Bake the chicken, uncovered, 20 to 25 minutes or until a thermometer reads 170 degrees.

STEP 3) Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil. Bring to a boil over medium-high heat; cook until reduced by half. Add cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally. Serve with chicken.

STEP 4) Enjoy!



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