Thank goodness for tomatoes. Whether in raw, in a sauce or in sun dried form, tomatoes just always seem to put me in a great mood. Now, out of those three options, the last one is the best in my opinion. My favorite recipe to use sun dried tomatoes in is Pasta With Sun Dried Tomato Cream Sauce. I was very tempted to make this recipe again; however, I decided to skip on the calorie-laden sauce of that recipe and go with something a bit more healthy.
I choose to make Chicken Breasts Stuffed With Fontina, Artichokes and Sun Dried Tomatoes. At first glance, this recipe didn’t seem that much healthier than my pasta option due to the copious amounts of cheese needed; therefore, I decided to use significantly less cheese and substituted out artichokes and put in some spinach instead.
Step 1: Chop Garlic, Sun Dried Tomatoes,
Fontina, Spinach and Basil
Step 2: Mix Ingredients Together in a Bowl
Step 3: Pound Chicken Breast to Make Thin;
Place Filling on Top; Roll and Bake
Step 4: Pair with Vegetables or Starches; Eat!
To be perfectly honest, I was a bit skeptical of this recipe. I was worried that I was going to need a sauce to go with it or that the chicken might end up a bit dry. Needless to say, I was pleasantly surprised. The flavor from the sun dried tomatoes, basil and garlic really came through nicely for a mix of bold flavors. I’ll definitely be adding this into the usual rotation from time to time!