Creamy Tomato-Stuffed Chicken
1 pound boneless, skinless chicken breast halves (4 breast halves)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 (8-ounce) package 1/3-less-fat cream cheese
3 garlic cloves, minced and divided
1/4 cup chopped dried tomatoes (not in oil)
1/2 cup chopped fresh basil, divided
1/4 cup shredded Parmesan cheese
Vegetable cooking spray
6 plum tomatoes, chopped
2 teaspoons olive oil
2 teaspoons red wine vinegar
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Stir together cream cheese, two-thirds of minced garlic, and dried tomatoes. Spread cream cheese mixture evenly over one side of each chicken breast, leaving a 1/4-inch border. Sprinkle 1/4 cup basil and Parmesan cheese evenly over breasts; roll up, jellyroll fashion, and secure with wooden picks, if necessary. Arrange in an 8-inch-square baking dish coated with cooking spray.
Bake at 350° for 30 to 45 minutes or until chicken is done. Remove from oven, and let stand 10 minutes.
Stir together plum tomatoes, olive oil, vinegar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining one-third minced garlic, and remaining 1/4 cup basil.
Cut chicken into slices. Serve with tomato mixture.