Chicken Stuffed with Tomato and Cheese

Chicken Stuffed with Tomato and Cheese
Servings: 4 Prep 15 mins Broil 10 mins Cook 4 mins


  • 4 boneless, skinless chicken breasts (about 4 oz each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1 plum tomato (8 slices)
  • 8 large basil leaves
  • 1/3 cup bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 egg whites, lightly beaten
  • 2 teaspoons olive oil
  • 1 tablespoon chopped garlic
  • 1 14 ounce can reducedsodium diced tomatoes (such as Muir Glen)
  • 1/4 cup torn basil
  • 1 pound angel hair pasta, cooked following pkg directions

Make It

1. Heat broiler to high. Set oven rack about 8 inches from heat source. Coat a broiler pan with nonstick cooking spray.

2. Slice each chicken breast in half horizontally, leaving one side attached. Open like a book and season with 1/4 tsp of the salt and 1/8 tsp of the pepper. On one side of each breast, layer mozzarella, tomato and basil. Fold over.

3. Combine bread crumbs and Parmesan on a plate. Dip both sides of chicken in egg whites and coat with bread crumb mixture; place on prepared broiler pan. Lightly spritz with nonstick cooking spray and broil for 4 to 5 minutes per side or until temperature reaches 160 degrees .

4. Meanwhile, in a medium saucepan heat oil over medium-high heat; add garlic and cook 30 seconds. Stir in tomatoes and remaining 1/4 tsp salt and 1/8 tsp pepper. Simmer 3 minutes; add basil.

5. Serve chicken with cooked angel hair and sauce.


  • For a crunchier coating, try Italian seasoned panko instead of regular bread crumbs.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 487, Fat, total (g): 11, chol. (mg): 76, sat. fat (g): 4, carb. (g): 53, fiber (g): 3, pro. (g): 42, sodium (mg): 683, Percent Daily Values are based on a 2,000 calorie diet.