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1/4 cup sun-dried tomatoes packed in oil, patted dry and chopped
1/2 tsp. dried basil
2 Tbsp. Country Crock® Spread
Energy (kcal)
0 kcal
Energy (kJ)
0 kJ
Protein (g)
0.0 g
Carbohydrate incl. fibre (g)
0.0 g
Carbohydrate excl. fibre (g)
0.0 g
Sugar (g)
0.0 g
Fibre (g)
0.0 g
Fat (g)
0.0 g
Saturated fat (g)
0.0 g
Unsaturated fat (g)
0.0 g
Monounsaturated fat (g)
0.0 g
Polyunsaturated fat (g)
0.0 g
Trans fat (g)
0.0 g
Cholesterol (mg)
0 mg
Sodium (mg)
0 mg
Salt (g)
0.00 g
Vitamin A (IU)
0 IU
Vitamin C (mg)
0.0 mg
Calcium (mg)
0 mg
Iron (mg)
0.00 mg
Potassium (mg)
0 mg
Instructions
Make deep cut in center of each chicken breast half to form pocket with knife parallel to cutting board. Evenly stuff pockets with mozzarella and sun-dried tomatoes. Sprinkle tops with basil.
Melt Country Crock® Spread in large nonstick skillet over medium-high heat and cook chicken, top side down, 3 to 4 minutes until browned; turn. Reduce heat to medium-low and cook, covered, 12 minutes or until chicken is thoroughly cooked. Serve with pan juices.
Cooking time
Prep time
Portions 4
