Best 2 Tomato Cream Stuffed Chicken Recipes

Indulge in a culinary journey with our remarkable Tomato Cream Stuffed Chicken recipe, a symphony of flavors that will tantalize your taste buds. This delectable dish features succulent chicken breasts meticulously stuffed with a creamy tomato filling, enveloped in a tantalizing sauce that harmoniously blends tangy tomatoes, luscious cream, and a touch of zesty herbs. Each bite unveils a burst of savory delight, as the tender chicken and creamy filling dance upon your palate. Accompanying this main course are two equally enticing recipes: a vibrant Tomato Cream Sauce that elevates any pasta dish to new heights, and a refreshing Tomato Bruschetta that offers a burst of summer flavors in every bite. Prepare to embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BASIL PESTO STUFFED CHICKEN BREASTS WITH SUN-DRIED TOMATO CREAM

Basil Pesto Stuffed Chicken Breasts With Sun-Dried Tomato Cream image

You might have trouble pounding the chicken flat enough to make the jelly-roll presentation, but that's ok...just fold it over once to make it look like a big clam :)

Provided by Grimms Restaurant T

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

4 boneless skinless chicken breasts
4 slices prosciutto
1/4 cup pesto sauce
2 tablespoons lemon juice
1 1/2 garlic cloves, chopped
fresh ground black pepper
1/8 cup olive oil
1/2 cup fresh basil, with stems removed
1 garlic clove
1/4 cup pine nuts, toasted
1/8 teaspoon ground black pepper
1/2 cup freshly grated parmesan cheese
1/8 cup olive oil
1/4 cup chopped shallot
2 tablespoons butter
1/3 cup dry white wine (I prefer Sauvignon Blanc or Reisling)
1 1/2 cups heavy cream
1/4 cup shredded fresh basil
1/8 cup sun-dried tomato packed in oil, drained
1 tablespoon lemon juice
1 tablespoon cornstarch, mixed with equal amount of water

Steps:

For Pesto, wash basil and remove stems. In food processor mix basil, garlic, pine nuts, pepper and Parmesan. Blend until smooth and slowly add oil.
Pound chicken breasts to 1/4 inch thickness. Place one slice prosciutto and 1 T. pesto on chicken breast. Tuck in ends and roll jelly style. Secure with toothpicks.
Drizzle with 2 T. lemon juice, chopped garlic and olive oil. You may either grill these or bake at 350 for 30 minute.
While breasts are cooking make basil cream.
Sauté shallots in butter. Add wine and bring to a boil.
Cook until liquid is reduced to 1/4 cup Add cream and return to boil. Cook 8- 10 minute or until sauce is reduced to 1 cup.
Whisk continually, add tomatoes and cook 2 minute Whisk in basil and lemon.
Cook until heated thoroughly. To thicken sauce add cornstarch mixture slowly.
Remove toothpick and cut the chicken breasts in slices to show off the center. Drizzle the chicken with sauce.
**Serve this with your choice of pasta and dbl the sauce, or when it's just Dereck and I, I only make 2 chicken breasts and there is enough sauce for our pasta.

TOMATO-CREAM STUFFED CHICKEN

Tomato-Cream Stuffed Chicken image

This recipe works equally well for a weeknight meal or special occasion. The sun-dried tomato sauce is great with the chicken as well as grilled veggies. -Jaqui Humphrey, Kirkland, Washington

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

1/2 cup cream cheese, softened
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped fresh spinach
1/2 cup oil-packed sun-dried tomatoes, chopped
2 garlic cloves, minced
4 bone-in chicken breast halves (8 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 tablespoon olive oil
SAUCE:
3/4 cup white wine or chicken broth
1/4 cup oil-packed sun-dried tomatoes, chopped
1 tablespoon chopped shallot
3 garlic cloves, minced
6 fresh basil leaves, thinly sliced
3/4 cup heavy whipping cream
1/4 cup butter, cubed

Steps:

Preheat oven to 400°. In a small bowl, combine first five ingredients. Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin. Sprinkle with salt and pepper. In a large skillet, brown chicken on both sides in butter and oil. , Transfer to an ungreased 13x9-in. baking dish. Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. , Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil. Bring to a boil over medium-high heat; cook until reduced by half. Add cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally. Serve with chicken.

Nutrition Facts : Calories 847 calories, Fat 65g fat (34g saturated fat), Cholesterol 265mg cholesterol, Sodium 612mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 48g protein.

Tips:

To ensure the chicken breasts are cooked evenly, pound them to an even thickness before stuffing. You can use a meat mallet or rolling pin for this.
For a more flavorful stuffing, use a combination of fresh herbs such as parsley, thyme, and rosemary. You can also add grated Parmesan cheese or crumbled bacon for extra flavor.
If you don't have heavy cream, you can substitute milk or half-and-half. However, the sauce will be thinner and less creamy.
Be careful not to overcook the chicken. The internal temperature should reach 165 degrees Fahrenheit before removing it from the oven.
Serve the stuffed chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This tomato cream stuffed chicken recipe is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is juicy and flavorful, and the stuffing is creamy and cheesy. With a few simple tips, you can create a restaurant-quality meal at home.