Tomato-Stuffed Chicken
Italian flavor defines this dish – cheese, herb and tomato flavors come together stuffed into the perfect package. You’ll love this fresh change from the same old chicken.
Ingredients
- 1 tablespoon(s) olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 2 whole tomatoes, boiled and drained
- 6/25 tablespoon(s) whole basil
- 1/8 teaspoon(s) bay leaves (1 bay leaf)
- 41/1000 cup(s) tomato sauce
- 2 teaspoon(s) sugar
- 3/4 teaspoon(s) dried oregano
- 1/2 teaspoon(s) Italian seasoning
- 1/16 teaspoon(s) salt
- 4 boneless, skinless chicken breasts
- 1 whole tomato, cut into 8 wedges
- 4 ounce(s) part-skim mozzarella cheese
- 1 cup(s) Italian style bread crumbs
- 1/2 cup(s) flour
- 2 eggs, beaten
Instructions
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For marinara sauce, saute shallots and garlic to heated oil.
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Add tomatoes.
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Combine remaining ingredients and add to the sauce.
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Stir for 2 minutes.
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Remove bay leaf.
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Transfer half of the sauce to a buttered baking dish and set the other half aside.
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For stuffed chicken, preheat oven 400 degrees.
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In a bowl, combine mozzarella cheese and bread crumbs.
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In a separate bowl, mix together flour and eggs.
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Dip each chicken breast in flour, then eggs, then bread crumb/cheese mixture.
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Roll a tomato in the chicken and secure with a toothpick.
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In a large pan, heat olive oil.
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Saute chicken on medium heat setting (about 2 minutes on each side).
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Transfer chicken to baking dish and top with the remaining sauce; sprinkle with mozzarella cheese.
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Bake for 30-35 minutes.
Nutrition
Calories: 1969.07kcalCarbohydrates: 173.02gProtein: 183.57gFat: 53.42gSaturated Fat: 18.83gCholesterol: 687.36mgSodium: 4344.62mgFiber: 13.75gSugar: 33.72g
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