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Sun-dried Tomato Goat Cheese Stuffed Chicken

Sun-Dried Tomato Goat Cheese Stuffed Chicken

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  • Author: Charlene
  • Prep Time: 15 minutes
  • Cool Time:
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Diet: Low Salt

Description

Delicious sun-dried tomato goat cheese stuffed chicken breasts, perfect for a flavorful dinner.

Ingredients

Scale
  • 2 pounds (907 g) boneless, skinless chicken breasts
  • 1 cup (about 135 g) sun-dried tomatoes, chopped, preferably oil-packed
  • 4 ounces (113 g) goat cheese, crumbled
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 cup (about 15 g) fresh basil, chopped + extra for garnish
  • 1/2 lemon, juiced + zest from 1/2 lemon
  • 3 tablespoons (42 g) butter
  • 1 tablespoon (15 ml) extra virgin olive oil
  • Salt and pepper, to taste
  • Fresh parsley and fresh thyme, for garnish

Instructions

  1. Step 1: Preheat Your Oven: Set your oven temperature to 375°F (190°C). This temperature ensures even and safe cooking for the chicken breasts.
    Step 1
  2. Step 2: Prepare Stuffing Mix: In a small bowl, combine the chopped sun-dried tomatoes, goat cheese, minced garlic, oregano, chopped basil, and lemon zest. Mix thoroughly with a fork until the ingredients are well incorporated into a creamy, flavorful filling.
    Step 2
  3. Step 3: Slice Chicken for Pocket: Place the chicken breasts on a cutting board with the thickest side facing up. Using a sharp knife, slice each breast lengthwise to create a pocket without cutting all the way through. Take your time to maintain the pocket for stuffing. If chicken breasts are too thick, slice horizontally to deepen the pocket without slicing through.
    Step 3
  4. Step 4: Season Chicken: Lightly sprinkle salt and pepper on both sides of each chicken breast to enhance the flavor. Use a moderate amount to keep the dish balanced and not overly salty.
    Step 4
  5. Step 5: Stuff the Chicken: Evenly spoon the goat cheese mixture into the pocket of each chicken breast. Do not overfill to avoid leakage during cooking. To prevent filling from spilling, consider using toothpicks to secure the opening if needed.
    Step 5
  6. Step 6: Arrange for Baking: Place the stuffed chicken breasts into a non-stick oven-safe skillet. If unavailable, use a baking dish greased with olive oil or butter to create a suitable roasting environment.
    Step 6
  7. Step 7: Bake to Perfect Doneness: Bake the stuffed chicken breasts in the preheated oven for 25 to 30 minutes. Check internal temperature with a meat thermometer to confirm it reaches 165°F (74°C). Once cooked, let the chicken rest 5 minutes before slicing to retain juices and maintain moistness.
    Step 7
  8. Step 8: Make the Sauce: While the chicken bakes, melt 3 tablespoons of butter in a skillet over medium heat. Cook until the butter turns a clear golden brown color, which produces a nutty aroma (this usually takes a couple of minutes). Stir in the lemon juice from 1/2 lemon and 1 tablespoon extra virgin olive oil. For a richer sauce, add an additional tablespoon of butter just before serving.
    Step 8
  9. Step 9: Drizzle Sauce Over Chicken: After baking, remove the chicken breasts from the oven and pour the warm lemon butter sauce evenly over them to add moisture and flavor.
    Step 9
  10. Step 10: Garnish and Serve: Garnish the stuffed chicken with additional crumbled goat cheese and chopped fresh herbs such as basil, parsley, and thyme to enhance presentation and flavor.
    Step 10

Notes

  • Room Temperature: Keep cooked stuffed chicken breasts in an airtight container at room temperature for no more than 4 hours to prevent bacterial growth.
  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving.
  • Freezing: Wrap stuffed chicken breasts tightly in plastic wrap, place inside a freezer-safe container, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
  • When slicing the chicken for the pocket, take your time and use a sharp knife to avoid cutting through the breast completely, which helps keep the filling securely inside.
  • If the goat cheese mixture feels too dense or difficult to stuff, add 1 tablespoon of olive oil to the filling and mix well to lighten the texture.
  • Use toothpicks to seal the pocket if the filling threatens to spill out during baking. Remove toothpicks before serving.
  • Using a meat thermometer is the most reliable way to ensure the chicken is cooked safely to 165°F (74°C).
  • Let the chicken rest 5 minutes after baking to maintain juices and avoid dryness.

Nutrition

  • Serving Size: 1 stuffed chicken breast
  • Calories: 350
  • Sugar: 1g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 90mg

Find it online: https://www.bakeitwell.com/stuffed-chicken-breasts/

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