Need some ideas about how to make boneless breast of chicken not suck? Well, you've come to the right place my friend! Chicken breast is so boring - most boring protein out there. You need to make it taste like something. White meat chicken is leaner but doesn't have that awesome flavor that dark meat chicken has. So, let's stuff it full of flavor so it doesn't suck. What do you say? For this one, I stuffed chicken with sun dried tomatoes and cheese.
The Stuffed Chicken Breast Series: An easy, gourmet treat
But before I get into that, I'd like to welcome you to my Stuffed Chicken Breast Series. Yes, I'm going all in with stuffed chicken breast recipes. A while back, I posted an Easy Baked Chicken Cordon Bleu which is my mom's recipe and I've always loved it. So awesome. Now, I want to dedicate some time and attention to more stuffed chicken breast recipes and techniques.
For example, there are methods to choose from. The first is butterfly, stuff & fold, like my cordon bleu. Next option, slice down the top of breast to make a pocket, stuff crumpled tin foil into the pocket, sear it, then add the filling into the pocket. This seems like it will work if you have a creamier filling. Lastly, there is the rolling method: butterfly the breast, pound it thin, lay out/spread your filling onto the chicken, then roll the breast. For this type of technique your filling should lay flat and not be bulky. There are so many exciting combinations and methods to try! Also, yes, there are many more variations on how best to stuff your boneless chicken breast. These are simply a jumping off point!
Stuffed Chicken With Sun Dried Tomatoes Needs the Right Cheese to Work
I don't always test recipes before buying the ingredients and filming the process. This has been a pro and a con at different times on the journey of building this website. Originally, I was so sure this recipe would taste ah-mazing with fresh mozzarella cheese. I was wrong. I filmed this recipe a few months ago with fresh mozzarella instead of the sharp provolone, cream cheese and feta. It was a disaster. It simply had no flavor.
Since I started this Stuffed Chicken Breast Series, I realized how crucial selecting the right cheese is to the flavor and balance of the dish. Even though the original recipe got good reviews from family and friends, I knew it wasn't good enough. It was only "okay" in my mind.
Over the past couple of years, sharp provolone has become a revelation for me. It's a great cheese to stuff in chicken when combined with other ingredients. It blends well with cream cheese and ricotta. It's got a sharpness to it that feels similar to a sharp cheddar. I also used it for my Cheesy Sausage and Broccoli Rabe Sub - so amazing! I highly recommend you give sharp provolone a try.
The filling inside this recipe bursts out like a sauce. I love that. Cream cheese is a great addition to stuffing chicken because it facilitates the sauce-like feeling of the center.
If you're obsessed with stuffing chicken (like me), try these:
- Three-Cheese Stuffed Chicken w/Sausage & Red Sauce
- Stove Top Stuffing Chicken Rolls
- Stuffed Chicken Pepperoni Pizza Bake
- Jalapeno Popper Chicken Wrapped in Bacon
- Cheesy Fajita Stuffed Chicken
- Bacon Ricotta Stuffed Chicken
- Asparagus and Cheese Stuffed Chicken
- Broccoli & Cheese Stuffed Chicken
- Cranberry Brie Stuffed Chicken
- Bone-in Stuffed Chicken Breast w/Spinach & Gouda
This stuffed chicken with sun dried tomatoes and cheese is super easy to make and pairs well with many side dishes. You could opt for a simple veggie medley, lighter side salad, rice pilaf, baked or roasted potatoes. I have eaten this a few times simply on its own so that works too!
Remember, cooking doesn't have to be difficult or complicated. You can make delicious, comforting food right from your own kitchen. You're not alone. I'll be with you every step of the way just follow along with my video. Sharing meals with our loved ones is one of the greatest pleasures in life. We should plan this time to slow down, put our screens down and enjoy meaningful face time while breaking bread. Share your meals and your stories and your lives. Now go forth and cook!Print
Stuffed Chicken with Sun Dried Tomatoes, Sharp Provolone & Feta
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 (see note#3) 1x
Need some ideas about how to make boneless breast of chicken not suck? You can't go wrong when you make stuffed chicken with sun dried tomatoes and cheese.
- 4 chicken breasts
- ½ to ¾ teaspoon paprika
- ½ to ¾ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1-2 tablespoons olive oil
- 2 tablespoons chopped parsley, optional garnish
- 1 cup sharp provolone cheese, shredded
- ½ cup feta cheese crumbled
- ¼ cup of sun dried tomatoes, plus a little oil from jar
- 4 ounces cream cheese (½ of 8 ounce package)
NOTE: Best to have an oven safe pan for this recipe (fewer dishes – yay!)
- Don’t forget to watch my video with all the step-by-step instructions.
- Trim any fat from the chicken breast with your kitchen scissors.
- Butterfly the chicken breasts. Using a knife, cut down the side of the chicken lengthwise without cutting the chicken all the way through. My video shows this well.
- Lay the four chicken breasts out on your cutting board and cover with plastic wrap. Using a mallet, frying pan or rolling pin – pound the chicken down a little thinner. About ¼” thickness is what you’re looking for.
- Make the filling. Shred the sharp provolone cheese (it needs to be sharp provolone) and put in a large bowl. Add the feta cheese, cream cheese, sun dried tomatoes and a little oil from the jar as well. Mix everything together until well combined.
- Stuff all the chicken breasts with the filling, press down to flatten and then fold the chicken over. Put as much stuffing as can fit while still being able to close it. Put any extra filling in a small baking dish and cook it in the oven when you cook the chicken.
- Once all the chicken breasts are stuffed, season the top side with HALF of the salt, pepper, dried thyme and paprika.
- Heat some olive oil in a pan on medium/high heat. Start with 1 tablespoon and add more if you need it. Add the chicken to the pan seasoned-side down and cook for 3 minutes. We want to get a nice sear on the chicken. While it’s cooking, season the other side with the remaining salt, pepper, dried thyme and paprika.
- Turn the chicken and sear the other side for 2-3 minutes. Then transfer the chicken pan to your preheated oven at 375 degrees and cook for 15-20 minutes. Internal temperature should be 165 degrees before consuming.
- While the chicken and the extra filling are cooking in the oven, now is a good time to chop the parsley garnish if you are using it.
- When the chicken is removed from the oven cut the chicken breasts in half and arrange on a platter. Garnish with extra sun dried tomatoes, feta and the fresh parsley.
- Lots of side dish options for this one: salad, rice, veggies, potatoes.
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- The best way to reheat this is to put it in a pan, covered and on low heat. Should take about 7 minutes or so. Yes, you can microwave it too, but the pan reheating is better in my opinion.
- You can freeze this too! Yay! When you're ready to eat it again, put the frozen chicken in the refrigerator overnight to defrost. Then reheat using the pan method above.
- The serving size. The least amount of people this can serve is 4. The most is 8 servings. You can cut the chicken in half and count that as one portion which means you could stretch this to 8 portions, especially if you are serving this with sides like veggies, rice or a salad. My video shows this well - I cut all the breasts in half and arranged them on a platter.
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