Posted Wednesday, July 6, 2011
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Chicken Breast Stuffed with Tomatoes and Cheese recipe from WVIZ/PBS Cooks! Tomato cookbook
6 small (6-8 ounces) boneless/skinless full chicken breasts
1 8-ounce can chopped “recipe ready” tomatoes, drained (Contadina brand suggested)
4 Roma tomatoes coarse-chopped and drained (pulse in food processor is OK)
1/4 cup grated Parmesan cheese
1 cup total of either or combination of shredded Mozzarella, Jack, Cheddar cheese
1 medium onion chipped
1 tablespoon garlic, minced
herbs and spices (see below)
Rinse and dry chicken breasts. Remove tenders. (Save tenders for other uses.) Lay chicken out, inside up, on a clean work surface. (Food wrap
laid on counter top is recommended.) Saute onions until translucent. Add drained, chopped tomatoes and simmer 5 minutes. Remove from heat,
cool to room temperature and drain juices. Add cheese, spices and herbs (see below). Divide mixture onto one side of each full chicken breast.
Fold over and skewer with round toothpick., poultry lacing skewer or tie with cotton butcher’s string.
Place stuffed chicken breasts, seam up, on greased baking pan with sides. (Silicon baking mats or parchment paper is ideal.) Roast at 325 F for
approximately 15 minutes or until chicken internal temperature reaches 160 F.
Place stuffed breats, seam up, on medium heat grill. Cover grill and cook approximately 15 minutes or until chicken internal temperature is 160 F.
HERBS, SPICES AND SERVING SUGGESTIONS—SANTA FE CHICKEN:
Add 1 teaspoon ground Cumin and 1/4 cup fresh chopped Cilantro (cayenne pepper and/or chili powder to taste if desired) to basic tomato stuffing recipe.
At serving, top with room temperature Picante or Black Bean Salsa. Accompany with Spanish Rice and fresh garden salad tossed with lime vinaigrette
with egg and fresh tomato wedges. Serve with Taco or corn chips.
SUBMITTED BY: William D. Lentz (Cleveland, Ohio)
Read about the history of WVIZ/PBS Cooks!
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.