April 23, 2012

Sun Dried Tomato Stuffed Chicken

What's in the fridge:
1 Chicken Breast
1/2 TBSP minced garlic
1 TBSP sun-dried tomato
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 scallion sliced
1/2 tomato
1 tsp Herbes de Provence
S&P to taste

- Preheat oven to 350 and spray baking sheet with Pam

Roasted Tomato:
- Cut end off tomato so it lays flat.  Drizzle olive oil and sprinkle herbes de provence on tomato.  Place on baking sheet.

Tomato ready for the oven

 Stuffed Chicken Breast
- Cut a slit in the chicken breast (not going all the way through) about 1/2 inch from each end of the chicken breast.  Spread open the slit.
- Spread the minced garlic on the inside of the slit and all over the chicken breast.
- Spread the sun-dried tomato on the inside of the slit

Chicken prepped with garlic and sun-dried tomato
 - Mix together breadcrumbs, Parm and scallions plus salt and pepper to taste.  Pour into the slit of the chicken breast (will likely overflow)
- Place next to tomato in baking sheet

Chicken and tomato ready for the oven

- Bake for 30 minutes and enjoy!  

Bon Appetit!

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