Sun Dried Tomato Stuffed Chicken Breasts

Posted by Katie Cooks On Friday, April 16, 2010 2 comments
I have mentioned before how I am the weeknight cook at our house. Miles works until 6:30, so I try to have dinner ready by the time he gets home. By the time I get off work, run my errands, maybe stop at the gym and finally get home, I often have very little time to spare. So, quick dinner options are always welcomed. When you couple quick with healthy, that's even better. This recipe hits both marks, and scores a bonus for adaptability. I made this dish twice in a two week span, and Miles didn't even notice because I altered it to fit what I had on hand; leeks one week, and sun dried tomatoes the next. This one is a definite keeper.

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Sun Dried Tomato Stuffed Chicken Breasts
This recipe would be easy to double or halve. My chicken package had three breasts. You will need about one tablespoon of cream cheese per breast. *I prefer working with the chicken when it is partially frozen. It is easier to slice, and still cooks through.

You will need:

1 package boneless, skinless chicken breasts
3 tablespoons light cream cheese
2 oz. sun dried tomatoes
1 1/2 teaspoons garlic powder
1/2 cup flour1 teaspoon dried herbs (I used thyme)
1 tablespoon olive oil or nonstick cooking spray

Preheat your oven to 350 degrees.

Then, slice pockets into your chicken breasts. You are going to want to use a paring knife, go in from the side, and cut a fairly large pocket. Be carefully not to slice through to the other side.

Wash your hands, and prepare the filling. In a small dish, combine the cream cheese, finely chopped sun dried tomatoes, garlic powder, and a pinch of salt and pepper. Stir until combined.

Stuff the chicken. Use a small spoon, and fill each with about 1 tablespoon of the sun dried tomato mixture.

Weave a toothpick across the slit to seal the pocket. Don't worry; it doesn't need to be perfect.

On a plate, combine flour, 1 teaspoon garlic powder, thyme, and salt and pepper.

Preheat a large skillet, and oil over medium high heat. Or, if you prefer, use a nonstick skillet and cooking spray.While that heats, lightly dust the chicken in the flour mixture.

Cook them on the stove top for about 3 minutes per side. Then, put them in the preheated oven to finish cooking through. This should take about 10 minutes, or until juices run clear.

When they come out, allow them to rest for a few minutes, remove the toothpicks, and enjoy!

2 comments to Sun Dried Tomato Stuffed Chicken Breasts

  1. says:

    Karen Davidson Katie:

    It sounds delicous -- do you know how many weight watchers poins this receipe has?

  1. says:

    Katie Cooks I think it has 4. Three for the chicken, and one for 1 tablespoon of light cream cheese. I didn't think that was too bad.

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