ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tomato-Basil-Stuffed Chicken Breasts

Prep time 15 mins
Cook time 20 mins
Yield 4 servings (serving size: 1 stuffed chicken breast half)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. Bake at 375° for 20 minutes or until done.

Oxmoor House Healthy Eating Collection