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Chicken Stuffed with Tomato and Cheese

Chicken Stuffed with Tomato and Cheese

Nutrition Facts
  • cal. (kcal) 487
  • Makes: 4 servings
  • Prep: 15 mins
  • Broil: 10 mins
  • Cook: 4 mins
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by 5 people
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Ingredients

  • 4 boneless, skinless chicken breasts (about 4 oz each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1 plum tomato (8 slices)
  • 8 large basil leaves
  • 1/3 cup bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 egg whites, lightly beaten
  • 2 teaspoons olive oil
  • 1 tablespoon chopped garlic
  • 1 14 - ounce can reducedsodium diced tomatoes (such as Muir Glen)
  • 1/4 cup torn basil
  • 1 pound angel hair pasta, cooked following pkg directions

Directions

  1. Heat broiler to high. Set oven rack about 8 inches from heat source. Coat a broiler pan with nonstick cooking spray.
  2. Slice each chicken breast in half horizontally, leaving one side attached. Open like a book and season with 1/4 tsp of the salt and 1/8 tsp of the pepper. On one side of each breast, layer mozzarella, tomato and basil. Fold over.
  3. Combine bread crumbs and Parmesan on a plate. Dip both sides of chicken in egg whites and coat with bread crumb mixture; place on prepared broiler pan. Lightly spritz with nonstick cooking spray and broil for 4 to 5 minutes per side or until temperature reaches 160 degrees .
  4. Meanwhile, in a medium saucepan heat oil over medium-high heat; add garlic and cook 30 seconds. Stir in tomatoes and remaining 1/4 tsp salt and 1/8 tsp pepper. Simmer 3 minutes; add basil.
  5. Serve chicken with cooked angel hair and sauce.

Tip

  • For a crunchier coating, try Italian seasoned panko instead of regular bread crumbs.

Nutrition Information for Chicken Stuffed with Tomato and Cheese

Servings Per Recipe: 4
PER SERVING: 487 cal., 11 g total fat (4 g sat. fat), 76 mg chol., 683 mg sodium, 53 g carb. (3 g fiber), 42 g pro.

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