Chicken Breasts with Fine Cream Cheese, Olive and Tomato Stuffing
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15Prep Time Minutes
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35Total Time Minutes
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10Number of Ingredients
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4Servings
Sauce:
Place all the ingredients in a pot, bring to a boil and cook over low heat for 15 minutes, stirring from time to time.
Chicken:
In the meantime, make a lengthwise incision in the poultry breasts and butterfly them. Flatten them lightly and place each breast onto a large piece of aluminum foil.
In a bowl, mix the cream cheese, olives and thyme. Spread the stuffing evenly onto the chicken. Roll the breasts to form roasts. Tighten the aluminum foil, sealing as much as possible.
In a baking dish, place the rolled chicken wrapped in aluminum foil. Bake for 40 minutes at 300oF (150oC).
Then, remove the aluminum foil and plunge them into the Hunt’s® Tomato Sauce. Continue cooking for 15 minutes over low heat. Serve with pasta on the side.
Add ½ cup cubed Pancetta to the sauce
Chicken Breasts with Fine Cream Cheese, Olive and Tomato Stuffing