Tomato-Cream Stuffed Chicken


Tomato-Cream Stuffed Chicken

Tomato-Cream Stuffed Chicken

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


For a pretty presentation at your holiday gathering, reach for this impressive recipe.  The sun-dried tomato sauce is great with the chicken as well as grilled veggies.

         Jaqui Humphrey                                             Kirkland, Washington


Tomato-Cream Stuffed Chicken Recipe

Tomato-Cream Stuffed Chicken

½ cup Philadelphia Cream Cheese, softened

½ cup shredded part-skim mozzarella cheese

½ cup chopped fresh spinach

½ cup oil-packed sun-dried tomatoes, chopped

2 garlic cloves, minced

4 bone-in chicken breast halves (8 oz. each)

¼ tsp. salt

¼ tsp. pepper

3 Tbsp. butter

1 Tbsp. olive oil

Sauce:   ¾ cup white wine or chicken broth

¼ cup oil-packed sun-dried tomatoes, chopped

3 tsp. chopped, minced

6 fresh basil leaves, thinly sliced

¾ cup heavy whipping cream

¼ cup butter, cubed


Preheat oven to 400 F.  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 13×9 baking dish.  Bake, Uncovered uncovered, 20-25 minutes or until a thermometer reads 170 F.

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.              4 servings


(Recipe for Tomato-Cream Stuffed Chicken was on, 2013)


Italian Chicken Chardonnay


Italian Chicken Chardonnay

Italian Chicken Chardonnay

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


“One day, I needed have dinner ready when we walked in the door after work and school.  So I altered a skillet dish that my family likes into this delicious slow cooker meal, and it was ready and waiting when we got home.  It’s perfect for a weeknight meal but is nice enough for company, too.”

          Judy Armstrong                                                                                Prairieville, Louisiana


Italian Chicken Chardonnay Recipe

Italian Chicken Chardonnay

2 tsp. paprika

1 tsp. salt

1 tsp. pepper

¼ tsp. tsp. cayenne pepper

3 Lb. bone-in chicken breast halves, skin removed

½ Lb. baby Portobello mushrooms, quartered

1 medium sweet red pepper, chopped

1 medium onion, chopped

1 can (14 oz.) water-packed artichoke hearts, rinsed and drained

1 ½ cups chardonnay

1 can (6 oz.) tomato paste

3 garlic cloves, minced

2 Tbsp. minced fresh thyme or 2 tsp. dried thyme

¼ cup minced fresh parsley

Hot cooked pasta

Shredded Romano cheese

Combine the paprika, salt, pepper and cayenne; sprinkle over chicken.  Place the chicken, mushrooms, red pepper, onions and artichokes in a 5 quart slow cooker.  In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.

Cover and cook on low for 5-6 hours or until chicken is tender.  Stir in parsley.  Serve with pasta; sprinkle with cheese.                6 serving

(Recipe for Italian Chicken Chardonnay was on, 2013)