Basil Chicken with Smoked Tomato Jam

Total Time Prep: 45 min. Bake: 15 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
I grow my own herbs and veggies in the summer, and when they are at peak, I incorporate them into my recipes. This is one I developed using fresh basil, parsley and tomatoes when they were at their best and ripest. —Sheryl Little, Cabot, Arkansas

Ingredients

  • 1 pound tomatoes, peeled, seeded and quartered
  • 2 tablespoons honey
  • 1 tablespoon chopped green onions
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon grated lemon zest
  • 1 teaspoon liquid smoke, optional
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 log (4 ounces) fresh goat cheese
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Fresh basil leaves, julienned

Directions

  1. Preheat oven to 350°. Place the first 7 ingredients in a small heavy saucepan. Add liquid smoke, if desired. Bring to a boil; reduce heat. Simmer, uncovered, until thickened to consistency of jam, about 25 minutes. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat; keep warm.
  2. Meanwhile, pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle goat cheese and chopped basil over chicken. Roll up chicken from a short side; secure with toothpicks. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
  3. In a large ovenproof skillet, heat butter and olive oil over medium heat. Add chicken; brown on all sides. Bake, uncovered, until chicken is no longer pink 12-15 minutes. Discard toothpicks. Serve with tomato jam and julienned basil.

Nutrition Facts

1 stuffed chicken breast with 2 tablespoons jam: 396 calories, 20g fat (8g saturated fat), 128mg cholesterol, 543mg sodium, 15g carbohydrate (12g sugars, 2g fiber), 38g protein.

I grow my own herbs and veggies in the summer, and when they are at peak, I incorporate them into my recipes. This is one I developed using fresh basil, parsley and tomatoes when they were at their best and ripest. —Sheryl Little, Cabot, Arkansas
Recipe Creator

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