Tomato Stuffed Chicken
Serve with your favorite salad and vegetables.

Servings: 4

1 pound bonless, skinless chicken breast halves (4 breast halves)
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/2 (8-ounce) package 1/3-less-fat cream cheese
• 3 garlic cloves, minced and divided
• 1/4 cup chopped dried tomatoes (not in oil)
• 1/2 cup chopped fresh basil, divided
• 1/4 cup shredded Parmesan cheese
• Vegetable cooking spray
• 6 plum tomatoes, chopped
• 2 teaspoons olive oil
• 2 teaspoons red wine vinegar

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.

Cut chicken into slices. Serve with tomato mixture.

Note: Fresh tomato mixture may also be served with toasted or grilled French bread slices.

Per Serving: 273 Calories; 12g Fat (39.9% calories from fat); 32g Protein; 8g Carbohydrate; 2g Dietary Fiber; 91mg Cholesterol; 618mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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