Last night I tried my hand at Stuffed Chicken with Sundried Tomatoes. It was YUM, the Kiddo AND the Man liked it so it's staying in the recipe book. I think a few of you will like it too.
Stuffed Chicken Breasts with Sun-Dried Tomatoes
|8||ounces cream cheese , softened|
|4||ounces goat cheese , softened|
|1||cup oil-packed sun-dried tomatoes , drained, patted dry, and minced|
|2||teaspoons minced fresh thyme leaves|
|1||clove garlic , minced|
|6||boneless, skinless chicken breasts (6 to 8 ounces each), trimmed|
|2||tablespoons Dijon mustard|
|2||teaspoons fresh lemon juice|
|3||cups fresh bread crumbs|
|Lemon wedges (for serving)|
1. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Stir the cream cheese, goat cheese, tomatoes, thyme, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper together until smooth.
2. Pound the chicken to an even 1/4-inch thickness. Pat dry with paper towels, then season with salt and pepper. Mound 1/4 cup of the cream cheese filling at the wider end of the chicken, form the cheese into a log, and then roll the chicken up. (You will have some leftover filling.)
3. Arrange the chicken rolls, seam-side down, about 1/2 inch apart in a 9 by 13-inch baking dish coated lightly with vegetable oil spray.
4. Mix any remaining cream cheese filling with the mayonnaise, mustard, and lemon juice, then brush the mixture over the tops and sides of the chicken. Toss the breadcrumbs with the butter, then press onto the tops and sides of the chicken rolls.
5. Bake until the breadcrumbs are golden and the very center of the chicken rolls registers 160 degrees on an instant-read thermometer, about 30 minutes. Serve with the lemon wedges.