I bought the ingredients for this recipe before I went on my summer vacation but never had a chance to make it. And then, while I was visiting with family, my sister Hannah bought the ingredients to make it for everyone. And we never got around to it. And it is too bad, because this is so so good. I got home and saw my sun-dried tomatoes sitting in my pantry and decided for once and for all to give it a go. And now Olivia has requested it for her birthday dinner next month. I'm excited.
Ingredients: 1 tablespoon snipped dried tomatoes (not oil-packed)
4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
1/4 cup crumbled feta cheese (1 ounce)
2 tablespoons softened fat-free cream cheese (1 ounce)
2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/8 teaspoon ground black pepper
1 teaspoon olive oil or cooking oil
Fresh basil sprigs (optional)
Directions:
Place tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover. Let stand for 10 minutes. Drain and pat dry; set aside. Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside. In a small bowl, combine feta, cream cheese, the snipped or dried basil, and tomatoes. Spoon about 1 rounded tablespoon into each pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper.
In a large nonstick skillet (or grill), cook chicken in hot oil over medium-high heat for 12 to 14 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Serve warm. If desired, garnish with basil sprigs. Makes 4 servings.
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