Stuffed Chicken Breasts
For family pleasing appeal, you can't go wrong with a surprise filling of fresh basil and sun-dried tomatoes tucked into each breast. The yogurt-ricotta base works with other add-ins as well, so feel free to experiment!
|1⁄2||c||plain Stonyfield Organic Whole Milk Yogurt|
|1⁄4||c||grated Parmesan cheese|
|1⁄4||c||chopped fresh basil|
|4||sun-dried tomatoes (not oil packed (finely chopped)|
|1||clove||garlic (finely chopped)|
|4||chicken breasts (trimmed of visible fat)|
Heat oven to 425°. In a small bowl, stir together yogurt, Parmesan cheese, basil, sun-dried tomatoes, garlic and Italian seasoning until well combined; set aside.
Using a paring knife, cut deep pockets in the thickest part of the breasts, about 2 inches wide. Spoon about 2 scant tablespoons of the yogurt mixture into each pocket. Seal closed with 3 wooden toothpicks.
Spread about 1 tablespoon of remaining filling over top of each breast. Sprinkle 2 tablespoons panko over each breast, pressing to adhere. Spritz top of chicken breasts with nonstick cooking spray.
Place chicken in a 9 x 13 x 2-inch baking dish. Bake at 425°for 35 to 40 minutes or until chicken registers 160°on an instant-read thermometer. Serve immediately.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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