Stuffed Red-Wine and Cilantro Chicken

Submitted by under12parsecs

"I needed to use up the remainder of a bottle of red wine and dicided to use it to marinate some chicken. It is not super-pretty because the red wine colors the chicken, but I think it is quite tasty! Prep time doesn't include marinating time."

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 2

ingredients

• 2 boneless skinless chicken breasts
• 1⁄2 cup red wine
• 1 tablespoon lemon juice
• 3 tablespoons water
• 1 tablespoon fat-free ceasar Italian dressing (kraft)
• 3 tablespoons fresh cilantro
• 2 garlic cloves
• 2 tablespoons fresh parsley
• 1 teaspoon kosher salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon red pepper
• 1 teaspoon brown sugar
• 1 tablespoon Splenda sugar substitute
• 1⁄4 cup French onion dip
• 5 pickled jalapeno chilies, slices chopped (I used a sweet-hot variety)
• 2 tablespoons reduced-fat Italian cheese blend, shredded
• 1 tablespoon parmesan cheese, shredded

directions

1. Cut a pocket in each chicken breast, almost like you were butterflying it, being careful not to cut all the way through.
2. In a blender, combine wine, lemon juice, water, dressing, cilantro, garlic, parsley, salt, pepper, red pepper, sugar, and splenda. Blend to chop garlic and mince herbs. Place marinade in a large resealable plastic bag. Add chicken breasts. Marinate in the refrigerator for 2-8 hours. Remove from refrigerator 30 minutes prior to cooking chicken.
3. In a small bowl, combine dip, peppers, and cheeses. Stuff each breast with 1/2 of the mixture. You may use toothpicks to secure the pocket closed, or you can leave it alone and some filling will ooze out and crisp up next to the chicken.
4. Preheat oven to 425*. Place chicken in a parchment- or foil-lined baking dish and bake for 12-18 minutes depending on the thickness of your chicken until the juices run clear when breast is pierced. Remove from oven and allow chicken to rest for 5 minutes (you can cover it with foil if you like to keep it from cooling too much). Slice and serve.
5. Note: I sometimes "mark" the chicken on a grill pan on the outsides before stuffing and baking it.