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Basil Stuffed Chicken with Tomatoes Recipe

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This recipe for Basil Stuffed Chicken with Tomatoes, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Calder Rose


4 chicken breasts, pounded flat
4 oz. cream cheese
2 oz. feta cheese, crumbled
1 oz. package fresh basil leaves, chopped
dried oregano, to taste
salt & pepper, to taste
4 strips bacon (packaged, pre-cooked will work)
2 ripe roma tomatoes, chopped
approx. 1/4 c. balsamic vinaigrette salad dressing (such as Newman's Own brand)
1 package fettuccine pasta
1/2 pt. whipping cream
1/4 c. butter
garlic salt (or garlic powder) & pepper, to taste
1/3 c. fresh, shredded parmesan cheese

Place chicken breasts skinned side down in a ziploc bag and pound with a meat mallet until even and about 1/4" thick. In the middle of each chicken breast spread some cream cheese, sprinkle with feta cheese, sprinkle with chopped basil and season with the oregano, salt and pepper. Roll up each chicken breast jelly-roll style, tucking in any loose ends. Wrap one slice of bacon around each rolled chicken breast. Secure with toothpicks if needed. Place chicken in a greased casserole dish with lid (or use foil). Cover and bake at 275 degrees for 2 - 2 1/2 hours.

In a bowl combine the chopped tomatoes with the balsamic vinaigrette. Set aside. Prepare fettuccine pasta according to package directions. Drain fettuccine and return to hot cooking pot. Pour in the whipping cream, butter, and seasonings and stir until butter is melted and noodles are coated. Just before serving stir in the parmesan cheese. Place some pasta on each plate, topped with chicken and a large spoonful of the marinated tomatoes.




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