Gluten-Free Chicken with Tomatoes and Polenta
PREP TIME: 0min COOK TIME: 50min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8g||%|
|Saturated Fat 1g||%|
|Total Carbs 3g||%|
|Dietary Fiber 0g||%|
|Vitamin A 6%|
|Vitamin C 4%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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Salt and ground pepper to taste
1/2 cupfresh basil leaves, minced
2 tbsp.olive oil
2 tbsp.bread crumbs, dried
2 large garlic cloves, minced
Additional fresh basil leaves (to garnish)
Preheat oven to 375°F. Season chicken with salt and pepper.
In medium bowl, combine basil and remaining ingredients (except garnish); mix well. Set aside 2 teaspoons of basil stuffing. The remaining mixture will be used to stuff the chicken breast.
Gently cut a pocket on the thick side of the chicken breast being careful not to cut all the way through. Stuff mixture into each pocket. Spread remaining mixture over the top of each breast.
Place chicken in 9-inch square baking dish. Bake 35 to 40 minutes until cooked through and golden.
To serve, garnish with fresh basil leaves.
Basil Stuffed Chicken BreastsAdd Your Comment