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Chicken Breast Stuffed with Tomatoes and Cheese

Aug 27, 2011

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Course
Entree

Ingredients

  • 6 small (6-8 ounces) boneless/skinless full chicken breasts
  • 1 8-ounce can chopped “recipe ready” tomatoes drained
  • OR
  • 4 Roma tomatoes coarse-chopped and drained (pulse in food processor is OK)
  • 1/4 cup grated Parmesan cheese
  • 1 cup total of either or combination of shredded Mozzarella Jack, Cheddar cheese
  • 1 medium onion chipped
  • 1 tablespoon garlic minced
  • herbs and spices (see below)

Instructions

  1. Rinse and dry chicken breasts. Remove tenders. (Save tenders for other uses.)
  2. Lay chicken out, inside up, on a clean work surface. (Food wrap laid on counter top is recommended.)
  3. Saute onions until translucent. Add drained, chopped tomatoes and simmer 5 minutes.
  4. Remove from heat, cool to room temperature and drain juices.
  5. Add cheese, spices and herbs (see below).
  6. Divide mixture onto one side of each full chicken breast.
  7. Fold over and skewer with round toothpick., poultry lacing skewer or tie with cotton butcher’s string.

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