I was uncertain about my dish on Wednesday night because of its end result in terms of look but the flavor was perfect and everyone at dinner enjoyed it. So, after much contemplation and personal convincing, I have decided to post today what I made! Stuffed Chicken Breast with Sundried Tomato Cream Cheese and Basil.

The Ingredients

6 Chicken breasts, boneless and skinless

a handful of Basil, leaves only

Sundried Tomato Cream Cheese Spread

salt and pepper

First, get the chicken breasts flattened between a sheet of cling wrap using either a kitchen mallot or in my case, I used a rolling pin.

Once done, get 6 sheets of cling wrap that are large enough to pack a breast each in it. Working one at time, season each breast on a sheet of cling wrap with salt and pepper on the skin side. Then, turn it around and line on one end of the breast with basil leaves and top it with 2 teaspoonful of the cream cheese spread. Next, roll the breast and twist the cling wrap and tie a knot on both ends. It should look like a sausage once wrapped. Continue the same process with the remaining chicken breasts.

Heat a pan of water on high heat till boiling. Then, turn it to low and submerge the wrapped up chicken into the water and cook for 10 minutes.  Next, remove the cling wraps and place the partially cooked chicken breasts onto a foiled and oiled baking dish before placing into the oven. Grill for 10 minutes 3 inches away from the heat. By now, you should have a nicely, browned chicken breasts that are ready to be plated and served!

I served it on a plate with homemade mashed potatoes and green beans with pesto!