Chicken Stuffed W Sun Dried Tomatoes Goat Cheese
Elevate your dinner game with this irresistible Chicken Stuffed with Sun-Dried Tomatoes and Goat Cheese recipe—a perfect harmony of creamy, tangy, and savory flavors. Juicy chicken breasts are delicately filled with a vibrant mixture of creamy goat cheese, sweet and tangy sun-dried tomatoes, fresh basil, and aromatic garlic, then seared to golden perfection and oven-baked until tender. A hint of paprika adds smoky warmth, while a final touch of olive oil ensures mouthwatering richness in every bite. Quick and easy to prepare, this dish is ideal for a fancy yet fuss-free meal. Serve it with roasted vegetables or a crisp green salad for a restaurant-worthy experience your family or dinner guests will love! Perfect for searchers looking for "stuffed chicken recipes," "easy baked chicken dinners," or "gourmet chicken ideas."
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 ounces Goat cheese
- 0.333 cup Sun-dried tomatoes (packed in oil, drained and chopped)
- 2 tablespoons Fresh basil leaves (chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 8 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, make a horizontal slit along the thickest part of each chicken breast to create a pocket, being careful not to cut all the way through.
In a medium bowl, combine the goat cheese, chopped sun-dried tomatoes, fresh basil, and minced garlic. Mix until evenly combined.
Stuff each chicken breast pocket with an equal amount of the cheese mixture. Secure the openings with toothpicks to prevent the filling from spilling out.
Brush the chicken breasts with 1 tablespoon of olive oil. Sprinkle both sides with salt, black pepper, and paprika for seasoning.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven. Bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes. Carefully remove the toothpicks before serving.
Serve warm with your choice of side dishes, such as roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 3974 mg | 173% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 12.1 g | ||
| Protein | 246.6 g | 493% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 318 mg | 24% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3043 mg | 65% | |
*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.
