Chicken Breasts Stuffed with Cheese, Tomato, and Basil

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 338.3
  • Total Fat: 7.5 g
  • Cholesterol: 144.4 mg
  • Sodium: 425.9 mg
  • Total Carbs: 5.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 60.1 g

View full nutritional breakdown of Chicken Breasts Stuffed with Cheese, Tomato, and Basil calories by ingredient
Submitted by:


From Martha Stewart From Martha Stewart
Number of Servings: 4


    4 bone-in chicken breast halves (14 ounces each)
    1/2 cup(s) packed fresh basil leaves
    1/3 cup(s) drained oil-packed sun-dried tomato halves, about 8
    2 clove(s) garlic , peeled
    1 teaspoon(s) finely grated orange zest
    Coarse salt and ground pepper
    2 ounce(s) Fontina or mozzarella cheese, cut into four pieces
    2 teaspoon(s) olive oil


Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving

Number of Servings: 4

Recipe submitted by SparkPeople user AMRINGEY.

Rate This Recipe