Tomato-stuffed Chicken Breasts

Makes 4
Prep 15 m
Bake 25 - 30 m

Ingredients

Directions

  1. 1 of 6 Heat oven to 400 degrees F.
  2. 2 of 6 With knife held horizontal to board, butterfly each breast by slicing through thickest part of breast lengthwise without cutting through; open like a book.
  3. 3 of 6 Lightly whisk together egg and milk in shallow dish. In another shallow dish, spread crumbs.
  4. 4 of 6 Place 3 dried tomato slices on each breast. Top with 1 slice cheese, folded in half. Sprinkle all breasts with thyme. Fold butterflied flap over cheese. Secure breasts with wooden pick.
  5. 5 of 6 Dip in egg mixture. Coat with crumbs. Place on rimmed baking sheet. Repeat with remaining breasts. Lightly coat with nonstick cooking spray.
  6. 6 of 6 Bake in 400 degree F oven 25 to 30 minutes; turn once. Makes 4 servings.
Nutrition Information for Tomato-stuffed Chicken Breasts
Servings Per Recipe: 4
Per Serving: 534 mg sodium, 10 g sat. fat, 139 mg chol., 0 g fiber, 10 g Fat, total, 11 g carb., 34 g pro., 281 kcal cal.
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Printed from FamilyCircle.com 11/15/2018