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!
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Sun Dried Tomato and Basil Stuffed Chicken Breasts
Gluten-free Sun Dried Tomato and Basil Stuffed Chicken Breasts are easy, mouthwatering, and ready in 30 minutes!
- 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.
Adapted from BHG.com.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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Ok, I have made this twice already, it’s THAT good! I have Celiac so I have to eat gluten free, and I limit myself to one or two of those gluten free versions of normally glutenized (yes I made that word up) food per week, so I love when I see naturally gluten free recipes. This one is fabulous!
I couldn’t find basil flavoured laughing cow here in Canada so I used the herb and garlic kind. Also had regular feta on hand so used that instead of the flavoured type, and it turned out delicious! I never knew stuffed chicken breasts were so easy to put together. Makes a simple dinner just that much fancier. Now that I have tested this recipe I’ll definitely make it next time we have people over for dinner. My friends will be impressed!
My chicken breasts were pretty thick so I ended up cooking them quite a bit longer than the recipe says, just to be sure they were fully cooked. I’m pretty paranoid of undercookingn things, and since these were stuffed I couldn’t cut into one to check!
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Deb Campbell 09.06.2013
I made the stuffed chicken breasts for dinner this evening. Wonderful, – just wonderful! My husband had suggested going out to eat tonight but was really glad that we ate in. So easy and so, so very good. Served them with steamed broccoli with squeezed lemon juice. Perfect. Thank you!
This is going on my “to make” list since it’s been in the 100++’s here for almost 2 weeks and with no end in sight. Getting sick of salad-land so this is perfect, stove top/no oven and fast!
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This recipe looks fantastic! I didn’t have all of these ingredients on hand but I was inspired to make my own version of this and I shared it on my blog. I referenced you and yours because you write my favorite food blog there is. Thanks for constantly sharing and inspiring.
I love Laughing Cow because its portion controlled but more importantly so spreadable like cream cheese. Another favorite use is spread on toast with jelly and an over-easy egg. Amazing combo.
My girl is 14 and just made the high school varsity golf team! I could not be prouder….!!!!!
Jamie @lifelovelemons 09.05.2013
Mmmm! Love the trick of adding the toothpick to hold the chicken together! This looks so flavorful.
This recipe looks great. I can’t imagine the fact that Aiden is going to be a grownup at some point in his life. I feel like he’s mine forever and it’s a little unfathomable that won’t be forever!
Ha, just like Candy, I find myself opening each new recipe (email) wondering if there will be a photo of little L …
The chicken looks really good, but I really wanted to see that “tiny little thing wearing a puppy dog-adorned onsie”! :)
Oh yay…I LOOOOOVE all of your chicken recipes. I think I make at least one per week so I cant wait to try this soon!
Yummy recipe! Can’t wait to make them. Your little baby is so adorable — a real cross between you and Ben. He’s already growing so fast. Sounds like you are doing everything right – just loving him up – and enjoying the ride. Thanks for all the updates and pictures.
Kari @ daileysbread.com 09.04.2013
I am experiencing your emotions about Linc from the other end. My grown son and his family are living with us for a couple months while they transition. I’m having a hard time dealing with the fact that my little boy is a man, a husband and father. Enjoy every minute, he’ll be grown before you know it. Love your site !!