Sun-dried Tomato Stuffed Chicken
featured in 6 Tasty Ways To Use Sun-Dried Tomatoes
Juicy chicken breasts are stuffed with a flavorful mixture of sun-dried tomatoes and cheese, then baked to perfection for an easy yet impressive meal.
91% would make again
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Ingredients
for 4 servings
- 4 chicken breasts
- 5 ¼ oz ball of mozzarella (150 g)
- ½ jar sun-dried tomato
- 1 cup fresh basil leaf (30 g)
- salt, to taste
- black pepper, to taste
- dried oregano, to taste
Special equipment
- cocktail stick, or toothpick, as needed
Nutrition Info
- Calories 354
- Fat 13g
- Carbs 1g
- Fiber 0g
- Sugar 0g
- Protein 54g
Estimated values based on one serving size.
Preparation
- Preheat your oven to 400°F, Gas Mark 6 (200°C.)
- Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
- Season the chicken breasts with salt, pepper and dried oregano.
- Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
- Stuff to the brim with the fillings
- Use a few cocktail sticks to hold the chicken together and place on a baking tray.
- Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
- Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
- Remove the cocktail sticks.
- Enjoy!
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