How To Make Sun-Dried Tomato and Mozzarella Stuffed Chicken Breast Recipe
Juicy chicken breasts stuffed with tangy sun-dried tomatoes and creamy mozzarella cheese.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup shredded mozzarella cheese
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- Salt and pepper, to taste
- 2 tbsp olive oil
Instructions
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Preheat oven to 375°F (190°C).
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In a bowl, mix together mozzarella cheese, sun-dried tomatoes, garlic, basil, salt, and pepper.
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Butterfly each chicken breast by cutting horizontally through the thickest part of the breast, stopping just about 1/4 inch from the opposite edge.
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Spread the mozzarella and sun-dried tomato mixture evenly on one side of each chicken breast.
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Fold each chicken breast in half and secure with a toothpick.
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Heat olive oil in a large ovenproof skillet over medium-high heat.
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Add chicken breasts and cook for 3-4 minutes per side until browned.
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Transfer skillet to the oven and bake for 15-20 minutes or until chicken is cooked through and the juices run clear.
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Let chicken rest for 5 minutes before slicing and serving.
Nutrition
- Calories : 380kcal
- Total Fat : 20g
- Saturated Fat : 7g
- Cholesterol : 117mg
- Sodium : 474mg
- Total Carbohydrates : 6g
- Dietary Fiber : 1g
- Sugar : 4g
- Protein : 40g
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