Thin chicken breasts filled with sun-dried tomatoes and whipped cream cheese are topped with a creamy basil sauce and served with Idahoan Signature™ Russets Mashed Potatoes.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
528 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 x 8-inch baking dish.
Step 2
Combine whipped cream cheese, sun-dried tomatoes, garlic powder, and onion powder in a mixing bowl. Divide mixture among the chicken breast slices. Roll slices and place seam side down into prepared baking dish. Sprinkle with salt and pepper.
Step 3
Bake in preheated oven until internal temperature reaches 165 degrees F, about 35 minutes.
Step 4
Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Cover and keep warm.
Step 5
Combine heavy whipping cream, olive oil, and salt in a saucepan. Bring to a simmer over medium-high heat stirring constantly. Cook until sauce begins to thicken, about 4 minutes. Stir in chopped basil and Parmigiano-Reggiano cheese; remove from heat.
Step 6
Serve chicken topped with sauce and with a side of Idahoan Signature™ Russets Mashed Potatoes.
Ingredients
⅛ teaspoon salt
¾ cup heavy whipping cream
½ teaspoon garlic powder
2 tablespoons olive oil
½ teaspoon onion powder
⅓ cup grated Parmesan cheese
1 pinch salt and pepper to taste
¾ cup whipped cream cheese
½ cup thinly-sliced sun-dried tomatoes
6 each skinless, boneless chicken breasts - halved horizontally and pounded thin
