Savory Stuffed Sun-Dried Tomato Chicken
This dish combines tender chicken with a rich stuffing of sun-dried tomatoes, creamy cheese, and aromatic herbs, perfect for any occasion.
Equipment
- Mixing Bowl
- Oven-safe skillet
- Meat Thermometer
Ingredients
Main Ingredients
- 4 pieces Boneless Skinless Chicken Breasts Each weighing about 6 ounces.
- 1 cup Sun-Dried Tomatoes Packed, either oil-packed or dried and rehydrated.
- 8 ounces Cream Cheese Softened.
- 3 cloves Garlic Mince for flavor.
- 1/4 cup Fresh Basil Leaves Chopped.
- 1/2 cup Parmesan Cheese Grated.
- 2 tablespoons Olive Oil For cooking.
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Black Pepper Adjust to taste.
- as needed Toothpicks or Kitchen Twine To secure the stuffed chicken.
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the stuffing by combining cream cheese, sun-dried tomatoes, garlic, basil, and Parmesan cheese in a mixing bowl.
- Cut a pocket into each chicken breast without cutting all the way through.
- Fill each chicken breast pocket with the stuffing mixture and secure with toothpicks or twine.
- Season the outside of each stuffed chicken breast with salt and pepper.
- In a skillet, heat olive oil over medium-high heat and sear the stuffed chicken for 3-4 minutes on each side.
- Transfer the skillet to the oven and bake for 25-30 minutes until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before serving.
- Remove toothpicks or twine, slice the chicken, and serve.
Notes
For variations, consider adding spinach, feta, or spices to the stuffing.