Sun Dried Tomato Pine Nuts and Basil Stuffed Chicken Breasts
Elevate your weeknight dinner with these flavor-packed Sun-Dried Tomato, Pine Nuts, and Basil Stuffed Chicken Breasts. Juicy, oven-baked chicken is stuffed with a Mediterranean-inspired filling of tangy sun-dried tomatoes, toasted pine nuts, fragrant basil, and a blend of melty mozzarella and parmesan cheeses. A touch of garlic adds aromatic depth, while a golden sear locks in the savory goodness. Perfectly seasoned with paprika, salt, and pepper, these stuffed chicken breasts are as elegant as they are easy to prepare. This recipe is ready in under an hour and pairs beautifully with roasted vegetables or a fresh salad, making it a stunning yet simple meal for any occasion.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.333 cup sun-dried tomatoes (packed in oil, chopped)
- 2 tablespoons pine nuts (lightly toasted)
- 0.25 cup fresh basil leaves (finely chopped)
- 0.5 cup shredded mozzarella cheese
- 2 tablespoons parmesan cheese (grated)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 8 pieces toothpicks (for securing chicken)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the chicken breasts by making a horizontal slit along the side of each breast to create a pocket. Be careful not to cut the chicken all the way through.
In a small bowl, mix together the chopped sun-dried tomatoes, toasted pine nuts, chopped basil, mozzarella cheese, parmesan cheese, and minced garlic.
Stuff each chicken breast pocket with the prepared filling, dividing the mixture evenly among the four pieces. Close the edges of the chicken using toothpicks to secure the filling inside.
Season the outside of the chicken breasts with salt, black pepper, and paprika on both sides.
Heat a large oven-safe skillet over medium-high heat and add the olive oil.
Once the oil is hot, sear the stuffed chicken breasts for 2-3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and cover loosely with foil to rest for 5 minutes.
Carefully remove the toothpicks before serving. Serve hot with your choice of side dishes, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2361 mg | 103% | |
| Total Carbohydrate | 2.2 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1 mg | 0% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 103 mg | 2% | |
*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.
