Sun-Dried Tomato and Basil Stuffed Chicken Breasts are easy yet mouthwatering. Plus they’re ready in under 30 minutes!
One of the things Ben and I have been marveling over recently is the fact that someday Lincoln, our newborn baby, will be a teenager who drives (and dates, but I can’t even think about that right now!) then a fully functioning adult who has a job, house, car, and kids of his own. It’s hard to imagine all of that when you’re looking at a tiny little thing wearing a puppy dog-adorned onsie.
Before all of that, though, comes the school-aged years full of band concerts, parent-teacher conferences, soccer practice – scratch that, Ben says golf practice – and lots of homework. Gosh, do you ever think back to your childhood and just want to give your parents a million dollars for shuttling your butt here, there, and literally everywhere nearly every single night of the week for nearly every activity under the sun?!
That is to say, as busy as life feels right now, it’s only going to get busier. I know plenty of you are in the same boat, especially with school starting recently, so I’ve got a recipe for you to make on hectic weeknights that’s super quick yet anything but boring: Sun-Dried Tomato and Basil Stuffed Chicken Breasts.
Looks like a lowly ol’ chicken breast right? Wrong-o! Stuffed inside is a mix of not one, but two types of sun-dried tomato and basil-flavored cheeses, more chewy sun-dried tomatoes, and fresh basil. From start to finish you can get this dish prepped, cooked, and on the table in under 30 minutes. Promise!
While quick and easy, this chicken feels anything but. The fresh flavors will wow and, hello, anything stuffed is usually a crowd pleaser. I made a version of this dish for a freelance project last week, and have made this version twice since then. It is that good!
Start by making the Sun-Dried Tomato and Basil stuffing which, as I mentioned, is spiked with two types of cheeses – muwahaha! Ahem. The first is Laughing Low wedges. Love these things! FYI they are also delicious with pretzels.
To keep with the theme I used Light Mozzarella Sun-Dried Tomato & Basil Wedges. You’ll need four. Just un-peel then pop ‘em into a big bowl.
Next add 1/4 cup Tomato & Basil crumbled feta cheese. My Mom clued me into flavored feta cheese a few weeks ago. How the heck did I not know this amazing stuff existed? It’s full of flavor.
Now add 1/4 cup chopped sun-dried tomatoes. I always use the ones that are packed in oil, as I like the flavor and texture, but you can use dried –> rehydrated ones too. Whichever you prefer.
Finally add 1/4 cup fresh chopped basil. I love how easy the measurements in this recipe are to remember. Honestly, you don’t even have to measure, but I know how you like your recipes nice and precise! ; )
Mix everything up then set it aside for a sec.
Next cut a pocket into the thickest part of 4 chicken breasts. Use a sharp knife and make sure not to cut all the through now, ya’ hear?
Stuff 1/4 of the stuffing into each pocket, then seal with a couple toothpicks.
Brush both sides of the chicken breasts with extra virgin olive oil, and season with salt and pepper, then saute for 4-5 minutes a side, or until the chicken is cooked all the way through. Be sure not to crank the heat above medium otherwise the chicken will burn before it’s fully cooked.
Remove the toothpicks, steam up some veggies, then dig in and enjoy!
Sun-Dried Tomato and Basil Stuffed Chicken Breasts
Adapted from BHG.com
4 chicken breasts
4 Laughing Cow Light Mozzarella, Sun-Dried Tomato & Basil wedges
1/4 cup Tomato and Basil feta cheese crumbles
1/4 cup sun-dried tomatoes packed in oil, chopped
1/4 cup chopped fresh basil
salt & pepper
extra virgin olive oil
- Cut a pocket into the thickest part of the chicken breasts, being careful not to cut all the way through. Combine Laughing Cow wedges, feta cheese, sun-dried tomatoes, and basil in a bowl then divide mixture into fourths and stuff a quarter of the filling into each pocket. Close pockets with toothpicks then brush both sides of the chicken with extra virgin olive oil and season lightly with salt and pepper.
- Heat a skillet over medium heat then saute chicken for 4-5 minutes a side, or until cooked all the way through. Remove toothpicks then serve.