Sun-dried Tomato and Mozzarella Stuffed Chicken Breast

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 263.0
  • Total Fat: 8.8 g
  • Cholesterol: 68.0 mg
  • Sodium: 379.0 mg
  • Total Carbs: 4.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 24.7 g

View full nutritional breakdown of Sun-dried Tomato and Mozzarella Stuffed Chicken Breast calories by ingredient
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Introduction

A slightly healthier version than what I've seen online. If you want to make it even healthier, you could cut the mozzarella in half and use a wedge of Laughing Cow soft cheese on each breast A slightly healthier version than what I've seen online. If you want to make it even healthier, you could cut the mozzarella in half and use a wedge of Laughing Cow soft cheese on each breast
Number of Servings: 5

Ingredients

    16 oz Tyson boneless, skinless chicken breast
    8 tbsp Dressing - Kraft Sundried Tomato & Oregano (by SLIMLEIGH1)
    14 gram(s) Bella Sun Luci Dry Tomato, Julienne
    4 oz Bel Gioioso - Fresh Mozzarella

Directions

Pound chicken breast until it's about 1/2" thick. Place chicken in a ziploc back with the sun-dried tomato and oregano dressing. You can marinate for as little as 2 hours, but I like mine to set at least a day. (also, I used only two chicken breasts while making this, so the rest of the ingredients are split in two... it may be different if you have smaller breasts, but more of them)

When you're ready to cook the chicken, pre-heat your oven to 375F. While the oven is heating, take the chicken out of the marinade. No need to blot dry, you want all that goodness to stay on the meat. Lay chicken flat and top with 1oz sliced fresh mozzarella and about 2Tbs julienned sun-dried tomatoes (I used the one in the bag, without oil. The chicken gives them enough moisture while cooking, so they aren't tough). Roll each chicken breast and use toothpicks to keep it closed. Place rolls in a greased baking pan. Bake for 40 minutes. Remove from the oven, place another 1oz of mozzarella on each breast and replace in oven for 10 more minutes.

Remove from oven and let sit for 10-15 minutes before serving.

Serving Size: makes 5 4oz portions

Number of Servings: 5

Recipe submitted by SparkPeople user ACBBITTEL.

TAGS:  Poultry |

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