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Chicken Breasts Stuffed with Cheese, Tomato, and Basil

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Cooked on the bone, the delicate white meat of chicken breasts stays moist.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2006

Ingredients

  • 4 bone-in chicken breast halves (14 ounces each)
  • 1/2 cup packed fresh basil leaves
  • 1/3 cup drained oil-packed sun-dried tomato halves, about 8
  • 2 garlic cloves, peeled
  • 1 teaspoon finely grated orange zest
  • Coarse salt and ground pepper
  • 2 ounces Fontina or mozzarella cheese, cut into four pieces
  • 2 teaspoons olive oil

Directions

  1. Preheat oven to 450 degrees. 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).

  2. 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.

  3. 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. Let chicken rest 5 minutes; remove toothpicks before serving.

Reviews Add a comment

  • Ana Moutinho
    21 OCT, 2012
    A friend of mine cooked this recipe the other day and it was very good :-)
    Reply
  • NinjaTab
    21 JUN, 2010
    I made this for dinner tonight and it turned out excellent. I used fresh, diced tomatoes in place of the sun-dried tomatoes, and also added a few more seasonings to the top in addition to the salt and pepper. I added a dash of parsley, basil and garlic on top and they looked beautiful. I served it with minced, fresh tomatoes on top as garnish and it looked exquisite! And... it was so easy to make!
    Reply
  • SMILETU
    30 JAN, 2009
    Can't beat new Chicken recipes, and this one will be on my table soon. I liked your idea YankeeinEngland how you blended the spices. Thanks. Now I am printing this off, and onto all the other exciting ideas with Chicken. Good posting as always. God Bless
    Reply
  • YankeeinEngland
    13 NOV, 2008
    Not bad, but I put the tomato, basil, and garlic into the food processor, then spread this into the chicken pockets, then baked. I topped with the cheese the last 10 mins of baking, and it was delicious.
    Reply
  • Mommycakes06
    21 OCT, 2008
    So good. I used boneless, skinless chicken breasts. It worked great. I also used dieced tomatos. It was really good
    Reply
  • dundeegal2
    20 APR, 2008
    Very tasty but cooking the chicken on the bone too quite a while. Will try agan but may try it boneless but with skin on just to give it another try. Flavors work wonderfully.
    Reply
  • RPN
    10 APR, 2008
    This is a delicious chicken recipe!!!! So easy to fix and comes out perfect! The basil really gives the chicken a wonderful flavor! I'm sharing this recipe with everyone! YUMMY!
    Reply
  • Maggie0101
    6 FEB, 2008
    My husband and I truly enjoyed this recipe... It was easy to prepare and delicious. We both need to watch our fat and cholesterol intake, a breakdown of nutritional information would be a huge improvement to all of these recipes.
    Reply
  • misscryss
    3 FEB, 2008
    i made this last night along with the pasta with shrimp, tomato, and basil (the recipe can be found on here) it was really good and super easy to make! i will be making this again soon!
    Reply
  • wkndcook
    24 JAN, 2008
    I made this dish for my wife and a friend of hers from work. They were both very impressed and I looked like a culinary genius.
    Reply