Stuffed Red-Wine and Cilantro Chicken
photo by under12parsecs
- 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
- Cut a pocket in each chicken breast, almost like you were butterflying it, being careful not to cut all the way through.
- 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.
- 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.
- 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.
- Note: I sometimes "mark" the chicken on a grill pan on the outsides before stuffing and baking it.
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