Cheesy Stuffed Tomato Chicken

"This recipe was assembled montage style from a few others. It grew into itself and turned out so fabulously that I had to post it. It does have quite a few ingrediants, some are optional for taste but it is super easy to make! It's great to serve alone, over cooked noodles or with a fine green salad."
 
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Ready In:
1hr 20mins
Ingredients:
17
Serves:
6-8
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ingredients

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directions

  • Make deep horizontal slits in chicken breasts - ie pockets or envelopes. Marinade chicken breasts in italian vinegrette for about 1-2 hours, longer is okay too. Make sure to saturate the inside and outside of the chicken with marinade.
  • Chicken Filling : In a pan over medium heat with a table spoon of olive oil saute minced onion, celery, garlic & mushrooms until tender, about 6-7 minutes. Turn off heat. Add chopped cilantro, rosemary, basil and sun dried tomatoes, stir to wilt fresh ingredients, if using dried just toss in the ingredients. Then stir in cream cheese & chili paste, allow to melt thouroughly and then set aside in pan.
  • Preheat oven to 450.
  • In a deep baking dish add a thin layer of marinara sauce (keeps chicken from burning) and then sprinkle in a small handful of grated mozzarella cheese, set aside.
  • Take chicken out of marinade and let drip dry, you can toss the marinade. Use a spoon to fill the chicken pockets with sauted filling and set into the prepared baking dish. You may have leftover filling, save it. On top of the chicken sprinkle in a generous handful of crushed crunchy onions.
  • If you have leftover sautee filling stir it into the remaining marinara sauce and pour all around chicken in the baking dish.
  • Bake at 450 for about 1 1/2 hours
  • Pull baking dish out of the over and layer the remaining crushed onions and mozzarella cheese over the chicken. Bake an additional 15-20 minutes until bubbly.
  • Serve with sprinkled parmasean cheese.

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RECIPE SUBMITTED BY

I learned how to cook through divine miraculous osmosis. When my mother (a great cook) tried to teach me anything I always ran the other way. However when I moved away to college it wasnt long until Thanksgiving rolled around. I was hungry and far from home. I decided I would make dinner for all 8 roomates! I called home and asked mom what temperature a 20 pound turkey needed to be cooked at and for how long. She laughed at me. Snubbed I continued with what I remembered from afar. BTW that bird was awesome! Bolstered by that initial success I have soldiered on - through many cooking tragedies and some fantastic mistakes too. Once a secret closet chef I have stepped out into the open and am happy to share and learn. I love to make new things and attempt recipies I once considered impossible. With my love at my side and his suspicious tasting habits I manage to hold down the stove. :) I am teaching myself how to pickle right now. Amazingly, my first batch of dilled beans came out great. Mom won a blue ribbon in the fair for pickles once. I must have gotten the genes along with the blessing of cooking osmosis.
 
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