Tonight on the menu - Tomato-Cream Stuffed Chicken

You will need:

1/4 cup light or low fat cream cheese, softened
1/4 cup low fat or skim mozzarella cheese, shredded
1/4 cup chopped fresh spinach
1/4 cup oil-packed sun dried tomatoes, chopped
2 cloves garlic, chopped
2 boneless skinless chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
Sauce:
1/2 cup low fat-chicken stock
1/4 cup oil packed sun dried tomato, chopped
3 teaspoons chopped shallots
3 cloves garlic, chopped
6 fresh bail leaves, thinly sliced
1/2 cup heavy whipping cream (this is a must; I know it is not low fat)
2 tablespoons butter

1. In a small bowl, combine the first five ingredients.  Careful cut a slit along the edge of the chicken breast to form a pocket.  Spoon the cheese mixture into the pocket.  Sprinkle with salt and pepper.
2.  In a large fry pan brown chicken on both sides in 1 tablespoon butter and olive oil.  Preheat oven at 400.  Bake chicken for 20 to 25 minutes. 
3.  Meanwhile, in small saucepan, combine the chicken stock tomatoes, shallots, garlic, and basil.  Bring to boil over medium heat, cooking until reduced by half.  Add cream and butter bring to boil. Reduce heat; simmer, uncovered, until thick stirring occasionally.  Serve over chicken