Sun-Dried Tomato Stuffed Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breast halves (1 pound)
1/2 teaspoon salt
1/2 teaspoon pepper
4 ounces low-fat cream cheese
3 garlic cloves, minced
1/4 cup chopped sun-dried tomato (NOT in oil)
1 1/2 teaspoons dry basil (or 1/2 cup chopped fresh)
1/4 cup shredded parmesan cheese
6 plum tomatoes, chopped
2 teaspoons olive oil
2 teaspoons red wine vinegar

Preparation

Pound chicken between two sheets of wax paper, flattening to 1/4 inch thickness using a rolling pin or mallet.
Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Mix together cream cheese, two-thirds of garlic, and sun-dried tomatoes; then spread cream cheese filling over one side of each chicken breast.
Sprinkle 3/4 teaspoon basil and 1/4 cup parmesan cheese over breasts; roll up and secure with a toothpick in each breast.
Place in an 8-inch-square baking pan coated with cooking spray and bake at 350 for 40-45 minutes.
Remove from oven and let stand for 10 minutes.
While chicken is cooking (or standing), combine plum tomatoes, olive oil, red wine vinegar, 1/4 teaspoon salt, rest of minced garlic, 1/4 teaspoon pepper, and 3/4 teaspoon basil. Cut chicken into slices; serve bruschetta (tomato mix) over the slices.
Any leftover bruschetta can be served with toasted or grilled French/Italian bread slices on another day for a great snack/appetizer!