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2010-10-07 digital edition

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2010-10-07 / Community News

From the Chef’s Corner

Creamy Tomato-Stuffed Chicken
by Chef Deedle

4 breast halves
½ tsp. salt
½ tsp. black pepper
1 8 oz-pkg. cream cheese
2 garlic cloves, minced
1/3 cup chopped dried tomatoes
(not in oil)
½ cup fresh basil, chopped
½ cup Parmesan Vegetable spray
6 plum tomatoes, chopped
2 tsp. olive oil
2 tsp. red wine vinegar

Cooking is my hobby or passion whatever you want to call it and the more involved the recipe, the better I like it. My wife also likes cooking and this recipe is one she cooked for us not too long ago. This recipe is simple yet impressive for entertaining Cooking is my hobby or passion whatever you want to call it and the more involved the recipe, the better I like it. My wife also likes cooking and this recipe is one she cooked for us not too long ago. This recipe is simple yet impressive for entertaining Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper.

Stir together cream cheese, minced garlic, dried tomatoes. Spread cream cheese mixture evenly over one side of each chicken breast, leaving a 1/3-inch border. Sprinkle ¼ cup fresh 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 350F for 30 to 45 minutes or until chicken is done. Remove from oven, and let stand 10 minutes.

For fresh tomato mixture, stir together plum tomatoes, olive oil, vinegar, salt and pepper to taste, ¼ tsp. garlic powder and ¼ tsp basil leaves.

Cut chicken into slices. Serve with tomato mixture. Delicious! Chef Deedle

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