Tomato-Basil-Stuffed Chicken Breasts

Tomato-Basil-Stuffed Chicken Breasts

Oxmoor House JANUARY 2005

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 269
  • Fat: 6.1g
  • Saturated fat: 2.4g
  • Protein: 42.9g
  • Carbohydrate: 9.0g
  • Cholesterol: 107mg
  • Iron: 2.3mg
  • Sodium: 511mg
  • Calories from fat: 21%
  • Fiber: 1.2g
  • Calcium: 59mg

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Tomato-Basil-Stuffed Chicken Breasts Recipe