Creamy Tomato-Stuffed Chicken
Need a gluten free and primal main course? Creamy Tomato-Stuffed Chicken could be a super recipe to try. This recipe makes 4 servings with 325 calories, 33g of protein, and 16g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up skinned and boned chicken breast halves, 3-less-fat cream cheese, parmesan cheese, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.
Instructions
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Stir together cream cheese, two-thirds of minced garlic, and dried tomatoes.
Spread cream cheese mixture evenly over one side of each chicken breast, leaving a 1/4-inch border.
Sprinkle 1/4 cup basil and Parmesan cheese evenly over breasts; roll up, jellyroll fashion, and secure with wooden picks, if necessary. Arrange in an 8-inch-square baking dish coated with cooking spray.
Bake at 350 for 30 to 45 minutes or until chicken is done.
Remove from oven, and let stand 10 minutes.
Stir together plum tomatoes, olive oil, vinegar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining one-third minced garlic, and remaining 1/4 cup basil.
Serve with tomato mixture.
Note: Fresh tomato mixture may also be served with toasted or grilled French bread slices.