Easy Stuffed Chicken

Ingredients:
4 boneless, skinless chicken breasts (about 4oz each)
¼ C Garden Vegetable cream cheese (or your favourite flavor)
¼ C grape tomatoes, halved
1 medium green onion, chopped
Salt and pepper to taste

Method:
• Put a chicken breast on a cutting board. Using a boning knife (or other long, thin knife) make a pocket by cutting a slit along a long side in the thickest part of the chicken.
• Gradually work the knife into the breast, making a pocket about 3 inches long and being careful not to cut all the way through the breast. Try to keep the knife blade parallel to the cutting board. Repeat with the remaining chicken.
• In a small bowl, stir together the cream cheese, tomatoes, green onion and salt and pepper until blended. Spoon into each chicken pocket. Press the edges of the opening together to form a seal. Secure with toothpicks.
• Heat a large nonstick skillet over medium heat. Cook the chicken for 4 minutes. Turn over. Cook, covered, for 5 minutes, or until the chicken is no longer pink in the centre.
• Transfer the chicken to a cutting board. Discard the toothpicks. Cut the chicken crosswise into the desired number of slices.

Makes 4 servings; count each serving as 3 proteins and 1 fat.
Recipe courtesy of Healthy Family Meals Cookbook (American Heart Association).