Gluten-free Sun Dried Tomato and Basil Stuffed Chicken Breasts are easy, mouthwatering, and ready in 30 minutes!
Craving the convenience of an easy chicken recipe for dinner tonight, but not the predictable, ho-hum dishes you’re used to making?
Try Sun Dried Tomato and Basil Stuffed Chicken Breasts — a quick-cooking chicken recipe that’s anything but boring!
Looks like a lowly ol’ chicken breast right? Wrong-o! Stuffed inside is a mixture of not one, but two types of sun dried tomato and basil-flavored cheeses, 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.
Start by making the Sun Dried Tomato and Basil stuffing which, as I mentioned, is spiked with two types of cheeses. The first is Laughing Cow wedges. Love these babies!
To keep with the theme I use their Light Mozzarella Sun Dried Tomato & Basil Wedges. You’ll need four — peel then pop them into a large mixing bowl.
Next add 1/4 cup Tomato & Basil crumbled feta cheese. It is full of flavor!
Now add 1/4 cup chopped sun dried tomatoes. I prefer sundried tomatoes packed in oil vs dehydrated.
Finally add 1/4 cup fresh chopped basil.
Mix everything up then set it aside.
Next, slice a pocket into the thickest part of 4 chicken breasts. Use a sharp knife and make sure not to cut all the through to the other side.
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!
Equipment
Ingredients
- 4 chicken breasts
- 4 Laughing Cow 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 and pepper
- extra virgin olive oil
Directions
- Slice 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 large skillet over medium heat then saute chicken for 4-5 minutes a side, or until cooked all the way through. Remove toothpicks then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I can’t have cheese due to a milk allergy. Any idea how this would work if I used the sun-dried tomatoes and basil without the cheese?
Looks interesting. What would I do if I got raw broccoli though?