Sun-Dried Tomato and Goat Cheese Stuffed Chicken Breast

Name: Sun-Dried Tomato and Goat Cheese Stuffed Chicken Breast
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 (6 oz each) chicken breasts; 3 tbsp chopped sun-dried tomatoes; 4 oz goat cheese; 2 tbsp chopped fresh basil; 3 tbsp all-purpose flour; 2 tbsp olive oil; 1 tsp garlic powder; 1/2 tsp dried oregano; 1 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper

Juicy chicken breasts stuffed with sun-dried tomatoes and creamy goat cheese, baked with a light herb crust.

Cuisine: Mediterranean

Category: One Pot

Prep: 25 minutes. Cook: 18 minutes.

Serves 4.

Ingredients

4 (6 oz each) chicken breasts
3 tbsp chopped sun-dried tomatoes
4 oz goat cheese
2 tbsp chopped fresh basil
3 tbsp all-purpose flour
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp dried oregano
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Butterfly chicken breasts by slicing horizontally to create a pocket. Place between plastic wrap and pound gently to 1/2-inch thickness.
Step 2: Mix chopped sun-dried tomatoes, 4 oz goat cheese, 2 tbsp fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Spoon mixture into each chicken breast pocket and secure with toothpicks.
Step 3: Dredge stuffed chicken in flour, shaking off excess. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering.
Step 4: Sear chicken for 3 minutes per side until golden brown, then transfer skillet to preheated 375°F (190°C) oven. Bake for 15-18 minutes until internal temperature reaches 165°F (74°C). Sprinkle with garlic powder, dried oregano, and lemon juice before serving.