Creamy Tomato-Stuffed Chicken

Ingredients

• 1 pound skinned and boned chicken breast halves (4 breast halves)
• 0.3 cup tomatoes dried chopped in oil (not )
• 0.5 cup basil fresh divided chopped
• 3  garlic cloves divided minced
• 2 teaspoons olive oil 
• 0.3 cup parmesan cheese shredded
• 0.5 teaspoon pepper divided
• 6  plum tomatoes chopped
• 2 teaspoons red wine vinegar 
• 0.5 teaspoon salt divided

Equipment

• oven
• plastic wrap
• baking pan
• rolling pin
• meat tenderizer

Directions

1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
2. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Stir together cream cheese, two-thirds of minced garlic, and dried tomatoes.
4. Spread cream cheese mixture evenly over one side of each chicken breast, leaving a 1/4-inch border.
5. 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.
6. Bake at 350 for 30 to 45 minutes or until chicken is done.
7. Remove from oven, and let stand 10 minutes.
8. 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.
9. Cut chicken into slices.
10. Serve with tomato mixture.
11. Note: Fresh tomato mixture may also be served with toasted or grilled French bread slices.