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TOMATO BASIL STUFFED CHICKEN

Serves : 4
INGREDIENTS
  • 4 Gelsons Finest extra lean boneless skinless chicken breast halves pounded thin
  • 1/8 teaspoon salt
  • 1/8 teaspoon Pepper
  • 2 garlic cloves crushed
  • 4 to 8 teaspoons Muir Glen Organic tomato paste
  • 12 large basil leaves
  • 2 white mushrooms finely diced
  • 4 teaspoons grated imported Reggiano Parmesan cheese
  • 3 tablespoons nonfat milk
  • 2 tablespoons Arrowhead Mills stone ground organic whole wheat flour
  • olive oil cooking spray
  • 1 1/2 cups Giorgio Baldi tomato basil sauce
DIRECTIONS

Position a rack in the center of the oven. Preheat oven to 350 F. Lay each chicken breast out on a cutting board, smooth side down. Season just the underside the side facing up of the breasts with salt, pepper, and crushed garlic. Spread some tomato paste on each breast. Lay 3 basil leaves and some diced mushrooms on top. Sprinkle 1 teaspoon cheese over each breast. Roll up firmly around the filling and make sure the ends overlap.

Brush with milk and sprinkle all sides with flour to coat lightly.

Spray a 13x9 inch glass baking dish with olive oil. Place rolled chicken seam side down in the baking dish. Cover the chicken and the bottom of the dish with tomato sauce.

Bake 25 to 35 minutes, until the chicken feels firm when pressed and the juices run clear. Serve on a bed of Garlic Lemon Spinach and top with the warm tomato basil sauce.