Chicken Breasts Stuffed with Tomato and Mozzarella
Category
Entrees - Maindishes
Sub
Category
None
Servings
2-4
Preptime
1 hr.
Ingredients
2 boneless, skinless chicken breasts
2 plum tomatoes
2 oz. mozzarella cheese, shredded (1/2 cup)
2 tbs. thinly sliced fresh basil leaves
1/8 tsp. salt
1/8 tsp. pepper
1 Tbs. olive oil
1 clove garlic, sliced
2 Tbs. dry marsala wine (opt...can sup. extra chicken broth)
1/2 cup chicken broth
Instructions
Slice on tomato, dice remaining tomato. Set aside. iN A SMALL BOWL, COMBINE MOZZARELLA AND BASIL.
With a sharp knife, make shallow cup lengthwise down the center of the chicken breast. Gently inserting knife in opening, cut pocket into one side of breast, cutting through top and bottom of breast to form an open flap. Repeat with remaining side. Repeat procedure with other breast. Arrange tomato slices and mozzarella mixture in center of each breast. Fold left and right sides of chicken over sruffing. From short side, roll stuffed chicken breast jelly-roll style; fasten edges with toothpicks. Sprinkle each breast with salt and pepper.
In 10 inch skillet, heat olive oil. Cook chicken and garlic over medium hat, turning frequently, 10-12 minutes or until chicken is lightly browned and cooked through. Remove chicken rolls to plate; pour of fat from skillet.
Add wine (or chicken broth) to skillet; bring to a boil for one minute, scraping up any browned bits from bottom of skillet. Add chicken broth and diced tomato. Return chicken to skillet. Bring to a boil over hight heat. Reduce heat to low; cover and simmer 5 minutes.
Serving
Suggestions
bread and salad.
Originally Submitted
12/5/2008
0 Out of 5 from
0 reviews
You can add this Chicken Breasts Stuffed with Tomato and Mozzarella recipe to your own private DesktopCookbook.
