Sundried Tomato & Mozzarella-Stuffed Chicken Breasts

4
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"This is out of our local grocery store magazine...it's packed with bold flavors...serve it with steamed veggies and quinoa or couscous..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (242.5 g)
  • Calories 393.9
  • Total Fat - 14.7 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 160.5 mg
  • Sodium - 448.1 mg
  • Total Carbohydrate - 1 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.5 g
  • Protein - 60.8 g
  • Calcium - 289.5 mg
  • Iron - 2 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375°F.

Step 2

Make horizontal slit in each chicken breast to form pocket (do not cut all the way through). Season all over with salt and pepper. Divide cheese, tomatoes and basil evenly and stuff into chicken pockets. (It's possible not all the filling will fit.) Hold each closed with 2-3 toothpicks.

Step 3

In large, ovenproof skillet, heat oil over medium-high heat. Add chicken and cook until golden brown, 3-5 minutes per side. (If any filling slips out, carefully stuff it back in the pocket.) Add chicken broth; bring to a boil and cook 1 minute.

Step 4

Transfer skillet to oven and bake until chicken reaches a safe internal temperature of 165°F, 10-20 minutes, depending on the size of the breasts. Serve immediately, refrigerating any leftovers.

Tips & Variations


  • Tooth picks
  • Oven proof skillet

Related