Ingredients
1/2 cup cream cheese, softened1/2 cup shredded part-skim mozzarella cheese1/2 cup chopped fresh spinach1/2 cup oil-packed sun-dried tomatoes, chopped2 garlic cloves, minced4 bone-in chicken breast halves (8 ounces each)1/4 teaspoon salt1/4 teaspoon pepper3 tablespoons butter1 tablespoon olive oilSAUCE:3/4 cup white wine or chicken broth1/4 cup oil-packed sun-dried tomatoes, chopped1 tablespoon chopped shallot3 garlic cloves, minced6 fresh basil leaves, thinly sliced3/4 cup heavy whipping cream1/4 cup butter, cubed
Preparation
Preheat oven to 400°. In a small bowl, combine first five ingredients. Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin. Sprinkle with salt and pepper. In a large skillet, brown chicken on both sides in butter and oil.
Transfer to an ungreased 13x9-in. baking dish. Bake, uncovered, 20-25 minutes or until a thermometer reads 170°.
Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil. Bring to a boil over medium-high heat; cook until reduced by half. Add cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally. Serve with chicken.
