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Stuffed Chicken Breasts with Sun-Dried Tomatoes and Mozzarella

Juicy chicken breasts are sliced open to create a pocket, then filled with a savory mixture of sun-dried tomatoes, melted mozzarella, and fresh herbs. The stuffed chicken is seared until golden and crispy on the outside, then baked until cooked through, resulting in a tender, flavorful dish with a gooey, cheesy interior and a crispy exterior.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken breasts pounded to an even thickness
  • 1/2 cup sun-dried tomatoes chopped
  • 1 cup mozzarella cheese shredded
  • 1/4 cup fresh basil chopped
  • 2 tablespoons olive oil good-quality extra virgin
  • to taste salt and pepper
  • 2 cloves garlic minced

Equipment

  • Sharp knife
  • Skillet
  • Oven-safe baking dish
  • Meat thermometer
  • Toothpicks

Method
 

  1. Preheat your oven to 180°C (350°F) and set a skillet on the stove over medium-high heat.
  2. Use a sharp knife to carefully slice into the thick side of each chicken breast, creating a pocket without cutting all the way through.
  3. In a bowl, mix chopped sun-dried tomatoes, shredded mozzarella, chopped basil, and minced garlic until well combined.
  4. Stuff each chicken breast generously with the filling, then secure with toothpicks to prevent spilling.
  5. Heat olive oil in the skillet, then carefully place the stuffed chicken breasts in the pan. Sear for 3-4 minutes on each side until golden brown and crispy.
  6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 74°C (165°F).
  7. Remove the chicken from the oven and let it rest for 5 minutes, allowing the juices to redistribute.
  8. Remove toothpicks, then slice the chicken to reveal the gooey, cheesy filling inside.
  9. Serve hot with roasted vegetables or a fresh salad for a complete meal.