Main Dishes

Nana's Stuffed Chicken atop Balsamic Vegetables ~ day2day SuperMom

26

Freshly harvested vegetables set off this delicious dish. And with balsamic vinegar and herbed cheese stuffed into chicken breasts make this one-pot Italian dish to die for!

4
2 small onions, roughly chopped
5-7 garlic cloves, smashed
3 Tbl. olive oil, divided
1 pound zucchini, cut into chunks
4 celery stalks, thickly sliced
2 red bell peppers, cut into chunks
10 sun-dried tomatoes in oil, drained & chopped
1 pound Roma tomatoes, quartered
1 tsp. dried oregano
2 Tbl. balsamic vinegar
3-4 boneless, skinless chicken breast (2 lb total)
1 package Philadelphia Cooking Creme, Italian Herb (or other flavor)
1 tsp. paprika
Salt and pepper to taste
Preheat a 375 degree oven. Pour 2 Tbl spoons oil to a large pot or flameproof casserole dish and heat on med-high. Add onions and garlic sauteing for about 5 minutes or until soft and golden. Stir frequently. Add zucchini, celery and bell peppers. Stir and cook for 8-10 minutes. Stir in sun-dried and Roma tomatoes, oregano and balsamic vinegar. Season to taste with salt and pepper. Turn off the heat, cover the pot and set aside. Cut a shallow pocket into the top of the chicken breast taking care not to cut through to the other side or either end of the chicken. Stuff the chicken with the Cooking Creme dividing evenly. Place the chicken on top of the vegetables, drizzle on remainder olive oil and sprinkle on salt and paprika. Bake for 50-60 minutes or until the chicken is cooked through.
Nutritions

Calories
4865

Sodium
793mg
33% DV

Fat
498g
766% DV

Protein
26g
53% DV

Carbs
33g
11% DV

Fiber
12g
49% DV