Stuffed Chicken Breasts W/ Cheese, Tomato, And Basil – a delicious recipe with chicken, cup(s, cup(s, garlic, orange zest, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 450 degrees.
2
Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
3
On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
4
Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes.
5
Let chicken rest 5 minutes; remove toothpicks before serving.
838
kcal
Calories
63
g
Fat
22
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 bone-in chicken breast halves (14 ounces each), 1/2 cup(s) packed fresh basil leaves, 1/3 cup(s) drained oil-packed sun-dried tomato halves, about 8, 2 clove(s) garlic , peeled, and more.
Yes, Stuffed Chicken Breasts W/ Cheese, Tomato, And Basil falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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