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.
Hi, Kristin. Do you think this would be a good make-ahead/freeze type meal? I’m expecting my first baby in a few months and have been trying to get some ideas since people are always telling me that trying to cook with a newborn is really challenging! Thanks!
I would think so! I’d just let them thaw overnight in the fridge before cooking. Congratulations, by the way!! :)
I’ve never tried making stuffed chicken before. This sounds delicious though and doesn’t look too hard. Will have to give it a try!
I made this for a dinner party last night and it was so good! I couldn’t find the Laughing Cow Light Mozzarella Sun-Dried Tomato & Basil Wedges, so I used half of a container of fresh mozzarella balls. I cut them in half before mixing with the other ingredients. It had great flavor, and was a big hit at the party! :)
Definitely going to try this one ASAP. Sounds fabulous!
Guess I know what I’m making for dinner tonight….
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!
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!
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….!!!!!
Mmmm! Love the trick of adding the toothpick to hold the chicken together! This looks so flavorful.