Stuffed Chicken Breast

This was and experiment that went well (unless my husband was just lying to spare my feelings)I made this for him at the last minute because he let me know, after I already started preparing dinner, that he is cutting out carbs from his diet. Since dinner was a pasta dish I had to figure out something else for him, and as the saying goes, "necessity is the mother of invention". Then came the lightening bolt, stuffed chicken breast! The chicken breasts I got from the store were huge, which are perfect for stuffing. We had cream cheese and a few other things that I was going to be using in the pasta so in my mind of course this would be awesome!


Ingredients:This is for a single serving...sorry guys you'll have to do the calculations for yourself if you wanna make more than one.

1 skinless boneless chicken breast
1/4 teaspoon garlic clove minced
1/4 teaspoon finely chopped shallot
1 tsp of dill
2 ounces of room temp cream cheese
4 sliced grape tomatoes

Directions:

1)Slice the chicken breast in half length wise but not all the way through, you want to be able to fold it back together like a sandwich. After you have done that you are going to lay the breast out flat, skin side up.
2)Put a piece of plastic wrap over it and get ready to pound it out. I flattened it out to about a 1/4 inch thick, and if you don't a have mallet to do this you can use a rolling pin, or a small piece of a 2x4(seriously). Once you have that done leave the plastic wrap over your chicken, so it doesn't dry out and set it aside.
3)The filling is very easy to do, in a small bowl put your cream cheese, minced garlic, chopped shallot, sliced tomatoes, and dill. Mix everything together with a spoon until well combined and there are no lumps of cream cheese.
4)If your chicken is still skin side up, gently turn it over so that you don't tear it and put the filling in and don't put a big clump in one spot. Spread it out a little. When you get all the filling in close up the chicken and get a skillet ready.
5)In a hot skillet I put about 1 tablespoon of butter and 1 tablespoon of olive oil. Put the chicken in the hot skillet skin side down cook for 7 minutes on a medium high heat, flip and cook the other side for 7 minutes. Remove from pan.
6)Now this is something you can do if A) you have some white wine and B) you like sauce. Leave the flame on under your pan and pour about a 1/4 cup of white wine into the pan. What you are doing is called deglazing and basically all that means is that you are getting all of the good little bits of flavor that are left in the pan. When you first pour the wine in stir it around to get all of the stuff that is stuck to the pan and then let the wine reduced by half. Once you have half of your liquid gone turn off the heat and pour the wine reduction over your chicken.