Sun-Dried Tomato Stuffed Chicken

This is a slightly adapted version of a recent Southern Living recipe. It is so flavorful and makes a beautiful presentation. AND after making it, you'll also have a quick and easy recipe for bruschetta. Enjoy!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves (1 pound)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 4  ounces low-fat cream cheese
• 3  garlic cloves, minced
• 1⁄4 cup  chopped sun-dried tomato (NOT in oil)
• 1 1⁄2 teaspoons dry basil (or 1/2 cup chopped fresh)
• 1⁄4 cup  shredded parmesan cheese
• 6  plum tomatoes, chopped
• 2  teaspoons olive oil
• 2  teaspoons red wine vinegar

Directions

1. Pound chicken between two sheets of wax paper, flattening to 1/4 inch thickness using a rolling pin or mallet.
2. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Mix together cream cheese, two-thirds of garlic, and sun-dried tomatoes; then spread cream cheese filling over one side of each chicken breast.
4. Sprinkle 3/4 teaspoon basil and 1/4 cup parmesan cheese over breasts; roll up and secure with a toothpick in each breast.
5. Place in an 8-inch-square baking pan coated with cooking spray and bake at 350 for 40-45 minutes.
6. Remove from oven and let stand for 10 minutes.
7. While chicken is cooking (or standing), combine plum tomatoes, olive oil, red wine vinegar, 1/4 teaspoon salt, rest of minced garlic, 1/4 teaspoon pepper, and 3/4 teaspoon basil. Cut chicken into slices; serve bruschetta (tomato mix) over the slices.
8. Any leftover bruschetta can be served with toasted or grilled French/Italian bread slices on another day for a great snack/appetizer!