Sun-Dried Tomato and Cheese Stuffed Chicken Breasts
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 430
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 11
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 39
- Cholesterol
- 129
- Sodium
- 266
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 ounces fontina or mozzarella cheese, cut into 4 equal slices
3 Tbsp. drained and chopped sun-dried tomatoes halves, packed in oil
1/4 cup all-purpose flour
2 Tbsp. vegetable oil
2 cloves garlic, finely chopped
1-1/2 cups Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1/4 cup water
Directions
- Make 2-inch-long deep cut with knife parallel to cutting board in center of each chicken breast half to form pocket. Evenly stuff pockets with cheese and tomatoes; secure with wooden toothpicks. Sprinkle, if desired, with salt and pepper. Dip chicken breasts in flour.
- Heat oil in 12-inch skillet over medium-high heat and brown chicken. Add garlic and cook, stirring occasionally, 30 seconds. Stir in Sauce and simmer covered 6 minutes or until chicken is thoroughly cooked. Remove toothpicks. Serve, if desired, over hot steamed escarole or spinach.