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Main dishes

Sun-Dried Tomato & Corn Stuffed Chicken

Sun-Dried Tomato & Corn Stuffed Chicken recipe
photo by:kraft
Here's one of the more delicious ways we know of to make chicken breasts un-boring: Stuff them with a cheesy mixture with corn and sun-dried tomatoes.
time
prep:
20 min
total:
50 min
servings
total:
6 servings

What You Need

1
pkg.  (6 oz.) FRESH TAKE Italian Parmesan Recipe Cheese Breadcrumb Mix, mixed together
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2/3
cup  frozen corn, thawed
1/4
cup   drained chopped oil-packed sun-dried tomatoes
6
small  boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1
 egg

Make It

HEAT oven to 375°F.

REMOVE 1 cup cheese mixture; place in pie plate. Reserve for later use. Combine cream cheese, corn, tomatoes and remaining cheese mixture.

PLACE chicken, top sides down, on work surface; spread with cream cheese mixture. Roll up tightly, starting at one short end of each breast. Secure with wooden toothpicks.

BEAT egg in separate pie plate. Dip chicken in egg, then roll in reserved cheese mixture until evenly coated. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until done (165ºF). Discard toothpicks before serving.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
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