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Chicken stuffed with sun-dried tomatoes, aged cheddar and olives |
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A stuffed boneless chicken breast is moist and can be served sliced in medallions to show off the attractive interior. I like to use a white aged cheddar rather than orange. If white cheddar is unavailable, try using another stronger tasting hard white cheese.
1 1/2 lb skinless boneless chicken breasts (about 4 to 6 chicken breasts)
1/2 cup finely chopped rehydrated sun-dried tomatoes
1/2 cup shredded aged white cheddar cheese
1/4 cup finely chopped black olives
2 tsp olive oil 1/2 tsp dried basil
1 egg
2 Tbsp low-fat milk
3/4 cup seasoned dry breadcrumbs
2 tsp vegetable oil
3 Tbsp chopped fresh basil |
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- Preheat the oven to 425°F. Lightly coat a 9- x 13-inch casserole dish with cooking spray.
- Working with one at a time, place a chicken breast between 2 sheets of waxed paper and pound to an even 1/2-inch thickness. Set aside.
- Combine the sun-dried tomatoes, cheddar cheese, olives, olive oil and dried basil in a small bowl. Divide tomato mixture equally among the chicken breasts. Roll each one up and close with a toothpick.
- Whisk together the egg and milk in shallow dish. Place the breadcrumbs in another bowl. Carefully dip each chicken breast into the egg mixture and then into the breadcrumbs.
- Lightly coat a large, nonstick skillet with cooking spray add the vegetable oil and sauté for 2 minutes per side or just until browned on all sides. Place in a casserole dish. Bake for 10 minutes or just until cooked (the chicken is done when it has reached an internal temperature of 165°F). Serve garnished with fresh basil.
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Nutritional Analysis per Serving
| Calories |
273 |
| Protein |
29 g |
| Fat |
11 g |
| Saturated Fat |
3.5 g |
| Carbohydrates |
13 g |
| Cholesterol |
109 mg |
| Sodium |
373 mg |
| Fiber |
1.5 g |
Prep Time: 15 minutes
Cook Time: 12 minutes
Make Ahead:Bake up to a day in advance and reheat gently in a 350°F oven for 10 minutes or until warmed through.
Serves 6
Nutrition Watch:Sun-dried tomatoes retain, for the most part, most of their vitamins and minerals.
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