Brittany Bay Chicken Breasts Stuffed with Cream Cheese and Sun dried Tomatoes featuring Brittany Bay Gourmet Vinaigrette

Serves 4 - 6

4 to 6 boneless, skinless chicken breasts

Filling:

2 cloves garlic-finely minced
2 green onions- finely chopped
1 Tablespoon –finely chopped cilantro or Italian parsley
¼ to 1/3 cup- finely chopped sun dried tomatoes
1 8-oz. package low fat cream cheese

½ cup Brittany Bay Vinaigrette
1 cup all purpose flour
2 to 3 cups of fresh bread crumbs

Put the filling ingredients in the food processor. Blend until incorporated. Set the mixture aside. Pound the chicken breasts between two sheets of parchment or waxed paper, until they are of uniform thickness. Spread a heaping tablespoon of the filling in the chicken breast, leaving a ¼ inch border all the way around. Roll it up jellyroll style and secure with a toothpick. Dredge the stuffed chicken breast in flour, then in the Brittany Bay and finally in the fresh breadcrumbs. Place the finished breasts on a parchment lined cookie sheet. Chill for at least 2 hours. Bake in a 400degree oven for 30 to 40 minutes. Let the breasts rest for 10 minutes after removing them from the oven. Slice and serve. Garnish with fresh cilantro or parsley.

 

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