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
How to Make It
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.