Herb-Stuffed Chicken Breast with Sun-Dried Tomato

Name: Herb-Stuffed Chicken Breast with Sun-Dried Tomato
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 (6 ounces each) boneless skinless chicken breasts; 1/4 cup, chopped sun-dried tomatoes; 2 tablespoons, finely chopped fresh basil; 1 tablespoon, finely chopped fresh oregano; 1/4 cup, grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1/4 cup chicken broth

Chicken breasts split open and filled with sun-dried tomatoes and herbs, then seared and baked for juicy, flavorful meat with hidden savory filling.

Cuisine: Mediterranean

Category: Chicken

Prep: 25 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

4 (6 ounces each) boneless skinless chicken breasts
1/4 cup, chopped sun-dried tomatoes
2 tablespoons, finely chopped fresh basil
1 tablespoon, finely chopped fresh oregano
1/4 cup, grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup chicken broth

Instructions

Step 1: Preheat oven to 375°F. Using a sharp knife, carefully split each chicken breast horizontally to create a pocket without cutting through, then season inside with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Step 2: Mix together 1/4 cup chopped sun-dried tomatoes, 2 tablespoons fresh basil, 1 tablespoon fresh oregano, and 1/4 cup grated Parmesan cheese. Spoon 2 tablespoons of mixture into each chicken pocket and fold to seal.
Step 3: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear stuffed chicken for 3 minutes per side until golden brown. Pour 1/4 cup chicken broth around chicken, transfer skillet to oven, and bake for 18 minutes until internal temperature reaches 165°F.