Tomato-Basil-Stuffed Chicken Breasts

Oxmoor House
4 servings (serving size: 1 stuffed chicken breast half)


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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


Prep: 15 Minutes
Cook: 20 Minutes

Preheat oven to 375°.

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 375° for 20 minutes or until done.

Created date

March 2010

Nutritional Information

Calories 269
Fat 6.1 g
Satfat 2.4 g
Protein 42.9 g
Carbohydrate 9.0 g
Cholesterol 107 mg
Iron 2.3 mg
Sodium 511 mg
Caloriesfromfat 21 %
Fiber 1.2 g
Calcium 59 mg