Description
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.
Ingredients
Units
Scale
- 4 chicken breasts
- 1/2 to 3/4 teaspoon paprika
- 1/2 to 3/4 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 tablespoons olive oil
- 2 tablespoons chopped parsley, optional garnish
The filling:
- 1 cup sharp provolone cheese, shredded
- 1/2 cup feta cheese crumbled
- 1/4 cup of sun dried tomatoes, plus a little oil from jar
- 4 ounces cream cheese (1/2 of 8 ounce package)
NOTE: Best to have an oven safe pan for this recipe (fewer dishes – yay!)
Instructions
- 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.
Equipment
Calphalon Saute Pan with Lid (5QT)
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Kitchen Mallet (Meat Tenderizer)
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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.