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