I made the most delicious stuffed chicken last night. For the past week, with the bombings and general feeling of uneasiness around Boston, I haven't been in the mood to cook much. I quickly exhausted all of our easy weeknight go-to's, so we were in need of something interesting for dinner.
When we first moved to Boston, we lived down the street from an Uno's Chicago Grill. My favorite thing to get there was their "Baked Stuffed" - a chicken breast stuffed with cheese, broccoli, and tomato. Feeling nostalgic, I decided to put my own spin on the dish, complements of the Laughing Cow and some spinach. Laughing Cow wedges are perfect for stuffed chicken breasts - they are pre-portioned into 35 calorie wedges and spread easily, so you can make sure there's cheesy goodness in each bite. These stuffed chicken breasts are bursting with flavor - you'll LOVE them. Here's what you need.
Ingredients (Serves 2)
2 chicken breasts
4 Laughing Cow Light Swiss Cheese Wedges
Tomato (diced with seeds removed)
Pound chicken breasts until they are about 1/4" thick. To do this, place each breast between sheets of wax paper and pound lightly (starting in the center, moving outward) until thin. This is where I learned I was missing a key piece of equipment - the meat pounder - so I used a jewelry hammer. :) It worked!
Lay flattened chicken breasts on a flat surface, bottom-side up. Sprinkle with garlic and onion powder, basil, and salt.
|Make sure you spread filling over the entire breast - I changed mine after the picture...sorry!|
Now it's time to roll it up! Roll from one of the short ends, so you have a "stubby" chicken wrap (not a long one). Once you have it rolled, use several toothpicks to keep edges sealed. Tuck ends together and secure so the cheese doesn't leak out while cooking. Sprinkle wrapped breast with garlic and salt.
Line a baking dish with foil and spray with pam. Then bake at 375 for 25-30 minutes, or until done.
Carefully remove toothpicks and serve!