Mediterranean-Style Stuffed Chicken Recipe

Name: Mediterranean-Style Stuffed Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Makes 4 servings, 1/4 recipe (151 g) each.
Ingredients: 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread , softened; 3 slices bacon , cooked, crumbled; 2 Tbsp. dry bread crumbs; 2 Tbsp. chopped Kalamata olives; 2 Tbsp. coarsely chopped slivered almonds; 1 egg; 1 Tbsp. plus 1 tsp. chopped fresh thyme , divided; 4 small boneless skinless chicken breast s (1 lb./450 g); 2 tsp. oil; 1/2 cup dry white wine; 1/2 cup 25%-less-sodium chicken broth

Ingredients

125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread , softened
3 slices bacon , cooked, crumbled
2 Tbsp. dry bread crumbs
2 Tbsp. chopped Kalamata olives
2 Tbsp. coarsely chopped slivered almonds
1 egg
1 Tbsp. plus 1 tsp. chopped fresh thyme , divided
4 small boneless skinless chicken breast s (1 lb./450 g)
2 tsp. oil
1/2 cup dry white wine
1/2 cup 25%-less-sodium chicken broth

	PREP TIME 20m	COOK TIME 40m	TOTAL TIME 1h
YIELD Makes 4 servings, 1/4 recipe (151 g) each.

Instructions

1. Combine first 6 ingredients. Add 1 Tbsp. thyme; mix well. Use small sharp knife to cut pocket in thick long side of each chicken breast, being careful to not cut through to opposite side. Fill pockets with cream cheese mixture.
2. Heat oil in large skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until browned on both sides. Transfer to 13x9-inch baking dish sprayed with cooking spray; cover. Reserve drippings in skillet.
3. Bake 25 to 30 min. or until chicken is done (170ºF). Meanwhile, add wine and broth to drippings; cook on medium heat 10 min. or until liquid is reduced by half, stirring frequently to scrape up browned bits from bottom of skillet. Stir in remaining thyme.
4. Slice chicken. Serve topped with sauce.

Dinner