My husband would rather not eat chicken at home since he orders it out a lot. But, sometimes I want chicken, so I had to come up with a new recipe for him to enjoy. He loves sundried tomatoes, so I decided to combine these two flavors into one dish. Here is a stuffed chicken recipe.
The chicken breasts available these days are really too big for one person. Even though I look for smaller ones, this time they were just huge. So, one would do for both of us. I like the bone-in, skin-on chicken breasts as they are more flavorful and keep their moisture better than boneless and skinless. Gathering some ingredients for a simple and quick prep, I chose these.
I created a pocket in the chicken breast.
Then I simply filled it with a layer of julienne cut sundried tomatoes packed in oil.
If I had done this on a day where I had more time, I might have added some sauteed onions too, but not this time. Sprinkle the tomatoes with dried basil, then close the pocket and secure it with toothpicks.
Placing it in a baking dish, sprinkle the top with lemon-pepper, parsley flakes and garlic salt. The amount is variable to your taste, and you can change the seasoning as you like.
Sprinkle with seasoned Panko bread crumbs, and lightly spray with cooking spray.
Bake for one hour, or until the internal temperature of the thickest part of the meat reaches 160 degrees.
One thing I know about Provolone cheese is you cannot bake it long or it disappears. So, after the chicken breast is fully cooked, remove the toothpicks and add two slices of Provolone with a pair of forks to keep from burning your fingers.
Return to the oven for 3 minutes to melt the cheese.
Half of a breast to one portion, makes two.
A little crunch to the top, creamy Provolone in the center, with a wonderful sundried tomato filling. Yum! DH ate it up, and declared it a keeper recipe.
Sundried Tomato Stuffed Chicken
1 large chicken breast, bone in
1/4 cup sundried tomatoes packed in oil
1 tsp garlic salt
1 tsp lemon-pepper
1 tsp dried basil
1 tsp parsley flakes
1/2 cup Panko bread crumbs
2 slices Provolone cheese
Preheat oven to 350 degrees. Spray a baking dish with cooking spray. Cut a pocket in the chicken breast. Add sundried tomatoes. Sprinkle tomotoes with dried basil. Close and secure with toothpicks. Sprinkle the top with lemon-pepper, parsley flakes and garlic salt. Add seasoned panko bread crumbs to the top and spray lightly with cooking spray. Bake for one hour or until the internal temperature is 160 degrees. Remove toothpicks, and add provolone to the pocket. Bake three minutes to melt the cheese. Serve and enjoy! Serves 2, with half the breast each.
Do you like stuffed chicken?
16 thoughts on “Sundried Tomato Stuffed Chicken”
I enjoy your blog Carole. You never cease to amaze me. I will be trying this chicken recipe, seems easy and looks appetizing!
Thanks….I plan on trying this one!
Sounds delicious!! I will give it a try!
Good Morning Carole! I will be trying your recipe later on today…only I will have to make a different choice in the sun dried tomatoes. We do not have any and with putting the garden in today, I know hubby will not want to make a trip to the store. I do have some of our canned tomatoes from last years garden. Do you think it would be alright to try those instead? I also do not have any of that type of cheese, so I know I will use my cheddar cheese as a substitute in that. Everything else I have! So thrilled that you shared this today, because hubby loves chicken breasts and after all the work he is doing in the garden he deserves an extra special meal! Thank you for sharing and I will let you know how it goes. Have a fantastic creative day!
THIS LOOKS AMAZING!!!!!!! Pinning and trying asap!!
That really looks great!!! We used to eat a lot of chicken and I love it….then my husband watched one of those documentary TV shows on factory farm chickens & the processing and that was it.. . no more chicken in our house 😥 WE don’t let him watch documentaries on farming or food processing any more, I want to be able to eat . I’ll have to see if I can find some free ranged chicken some where and give the recipe a try 🙂
Oh man, this looks tasty! I need to save this recipe, I think that even my picky eater of a son would love it.
Carole, just had Hubby check this one out and guess what we’ll be making this week?!? lol!! I have a similar recipe I use often but I stuff with roasted red peppers and homemade scallion cream cheese. Moist and delicious! Can’t wait to try yours!! Hubby and I thank you!!!
This looks amazing! I love stuffed chicken. I’m currently doing whole30 so I can’t have any cheese, but I will be saving this for afterwards!
Thank you for this wonderful chicken recipe for two. I especially like that it’s designed for 2 people, and so easy and looks delicious. We eat a lot of chicken, and I’m always looking for another idea–especially one that feeds 2 rather than a casserole! Thanks, Carole!
Sounds good! I hear what you are saying about bone and skin, but since I started buying my chicken breasts from Zaycon, flavor is never a problem. They are skinless and boneless. I buy 40 lbs (which is the minimum) and split with my friend. She cans whatever part I want canned and I freeze the rest in quart bags. I have never been able to overcook one – moist and delicious every time. I like the recipe and will have to try it. I happen to have Panko crumbs in the cabinet right now.
Your invention sounds and looks delicious. I agree about ‘real’chicken breasts versus the boneless ones 🙂
‘Morning Carole! Hope you’re up and about enjoying the beautiful weather! Just wanted to let you know, tried this recipe last night (Hubby was so excited he actually helped!!) and it was FANTASTIC!!!!! Will now be a “regular” on the menu:) I’ve passed it on to relatives and friends with our “Seal of Approval” for all to enjoy! Thanks again!!
This looks yummy! I need to add it to my meal plan for next week. Thanks for sharing, Carole!
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