Sun-Dried Tomato & Corn Stuffed Chicken

1. 1

   Heat oven to 375F.

2. 2

   Remove 1 cup cheese mixture; place in pie plate.

3. 3

   Reserve for later use.

4. 4

   Combine cream cheese, corn, tomatoes and remaining cheese mixture.

5. 5

   Place chicken, top sides down, on work surface; spread with cream cheese mixture.

6. 6

   Roll up tightly, starting at one short end of each breast.

7. 7

   Secure with wooden toothpicks.

8. 8

   Beat egg in separate pie plate.

9. 9

   Dip chicken in egg, then roll in reserved cheese mixture until evenly coated.

10. 10

    Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.

11. 11

    Bake 30 min.

12. 12

    or until done (165 degrees F).

13. 13

    Discard toothpicks before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.