SUN-DRIED TOMATO BASIL CREAM CHEESE STUFFED CHICKEN

This quick and delicious Sun-dried Tomato Basil Cream Cheese Stuffed Chicken is to die for. I use sun-dried tomatoes in olive oil, fresh basils and cream cheese to stuff the chicken and topped it off with wine reduction pan sauce. You will get the sweetness from sun-dried tomatoes, tanginess of cream cheese and the aroma of fresh basil in this juicy chicken recipe. It is delicious, even my husband, who uses ranch dressing on everything, didn’t want to use any on this dish. Mmmm…

Let’s cook some food!

In a small bowl, mix cream cheese and chopped sun-dried tomatoes together.

Carefully slice each chicken breast in half, but not all the way through. Open them up.

Spread cream cheese mixture on the chicken.

Put basil leaves on top.

Close the chicken back and tie with kitchen twine. Sprinkle with some salt and pepper.

Heat up olive oil in a large pan, medium heat. Add stuffed chicken breasts in the pan.

Let them cook for about 4-5 minutes on each side until golden brown.

Remove them to a serving plate. Deglaze the pan with white wine, scrape the brown bits from the bottom of the pan. Add a pinch of salt and pepper to taste. Let the sauce simmer and reduce about half.

Turn off the heat, add butter and stir until it melts into the sauce.

Remove kitchen twine from the chicken. Pour the sauce on the chicken, garnish with parsley before serving. Hope you give this Sun-dried Tomato Basil Cream Cheese Stuffed Chicken a try, the recipe is below.

SUN-DRIED TOMATO BASIL CREAM CHEESE STUFFED CHICKEN

 

Save Print

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Mink

Recipe type: Chicken

Cuisine: American

Serves: 4

Ingredients

• 4 chicken breasts
• 4 tablespoons cream cheese, at room temperature
• 12-16 fresh basil leaves, depends on how big
• 4 tablespoons chopped sun-dried tomatoes in olive oil
• 1 tablespoon regular olive oil (not extra virgin)
• ¼ cup white wine
• 1 teaspoon butter
• salt and pepper
• parsley for garnish (optional)

Instructions

1. In a small bowl, mix cream cheese and chopped sun-dried tomatoes together.
2. Carefully slice each chicken breast in half, but not all the way through. Open them up.
3. Spread cream cheese mixture on the chicken. Put basil leaves on top.
4. Close the chicken back and tie with kitchen twine. Sprinkle with some salt and pepper.
5. Heat up olive oil in a large, medium heat. Add stuffed chicken breasts in the pan. Let them cook for about 4-5 minutes on each side until golden brown.
6. Remove them to a serving plate. Deglaze the pan with white wine, scrape the brown bits from the bottom of the pan. Add a pinch of salt and pepper to taste. Let the sauce simmer and reduce about half.
7. Turn off the heat, add butter and stir until it melts into the sauce. Remove kitchen twine from the chicken. Pour the sauce on the chicken, garnish with parsley before serving.

Notes

You can also use turkey instead of chicken breasts.

3.5.3251