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Stuffed Chicken Breasts with Sun-Dried Tomatoes and Basil

This dish features tender chicken breasts carefully sliced to create pockets, then filled with a flavorful mixture of sun-dried tomatoes, fresh basil, and creamy goat cheese. The chicken is seared to develop a golden crust and then baked until juicy and cooked through, resulting in a crispy exterior and tender, flavorful interior. The final dish is visually appealing with a melty stuffing that oozes slightly when sliced.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken breasts preferably thick and juicy
  • 1/2 cup sun-dried tomatoes chopped finely
  • 1/4 cup fresh basil chopped
  • 4 oz goat cheese crumbled or softened
  • 2 tablespoons olive oil for searing
  • to taste salt and pepper
  • 4 toothpicks toothpicks to secure the stuffed chicken

Equipment

  • Sharp Knife
  • Skillet
  • Oven-safe dish or skillet
  • Toothpicks or kitchen twine

Method
 

  1. Preheat your oven to 375°F (190°C). Place a rack in the middle of the oven.
  2. Use a sharp knife to carefully slice each chicken breast horizontally, creating a pocket without cutting all the way through. You want a flap to open up for stuffing.
  3. In a small bowl, combine chopped sun-dried tomatoes, fresh basil, and goat cheese to make a flavorful stuffing mixture.
  4. Stuff each chicken breast generously with the mixture, pressing it in to fill the pocket completely. Secure the opening with toothpicks.
  5. Heat olive oil in a skillet over medium-high heat until shimmering and fragrant. Carefully place the stuffed chicken breasts in the skillet.
  6. Sear the chicken for about 3-4 minutes per side, until each side is golden brown and crispy. You should hear a satisfying sizzle.
  7. Transfer the skillet or move the chicken to an oven-safe dish. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and juices run clear.
  8. Remove the chicken from the oven and let it rest for 5 minutes. Carefully remove the toothpicks and slice the chicken to reveal the melty, colorful stuffing inside.
  9. Serve the stuffed chicken breasts hot, with the filling slightly oozing out for a beautiful presentation and burst of flavor with each bite.