Chevre and Sun Dried Tomato Chicken
Elevate your dinner table with this Chevre and Sun-Dried Tomato Chicken recipe, a flavorful fusion of creamy chèvre, tangy sun-dried tomatoes, and fresh herbs stuffed inside tender, juicy chicken breasts. Perfectly seared and oven-baked to golden perfection, the chicken breasts are infused with savory notes of garlic and a luscious white wine pan sauce. Packed with robust Mediterranean flavors, this dish is as impressive as it is easy to make, requiring just 20 minutes of prep time. Serve it alongside roasted vegetables or a crisp green salad for a gourmet meal that’s ideal for weeknight dinners or special occasions. With its rich textures and bold taste, this recipe is sure to become a new favorite in your repertoire.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 120 grams chèvre (goat cheese)
- 50 grams sun-dried tomatoes (packed in oil, drained and chopped)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 120 milliliters chicken stock
- 60 milliliters dry white wine (optional)
- 6 pieces toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully butterfly each chicken breast by slicing horizontally almost all the way through, then open it like a book.
In a medium bowl, mix chèvre, chopped sun-dried tomatoes, parsley, basil, and minced garlic until fully combined.
Spoon the chèvre mixture evenly into the center of each butterflied chicken breast. Fold the chicken over the filling and secure the edges with toothpicks.
Season the outside of each chicken breast with salt and black pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear each chicken breast for 2-3 minutes per side, until golden brown.
Reduce the heat to medium and carefully pour chicken stock (and white wine, if using) into the skillet. Bring the liquid to a simmer.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes. Remove the toothpicks before serving.
Serve warm with a spoonful of the pan sauce drizzled on top, alongside roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 3841 mg | 167% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.2 g | ||
| Protein | 246.2 g | 492% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 349 mg | 27% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2757 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
