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Chicken Breasts Stuffed with Cheese, Tomato, and Basil

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

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Chicken Breasts Stuffed with Cheese, Tomato, and Basil

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 (12)

  • Ana Moutinho 21 Oct, 2012

    A friend of mine cooked this recipe the other day and it was very good :-)

  • 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!

  • 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

  • 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.

  • Mommycakes06 21 Oct, 2008

    So good. I used boneless, skinless chicken breasts. It worked great. I also used dieced tomatos. It was really good

  • 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.

  • 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!

  • 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.

  • 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!

  • 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.

  • JennyBop 10 Jan, 2008

    wonderful and very simple. My family loved it.

  • claudinehk 5 Nov, 2007

    Excellent! made this for dinner tonight and it was very good and filling.

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