Stuffed Chicken Breasts with Sundried Tomatoes and Goat Cheese

by Shawnda on July 21, 2010

in Chicken & Poultry,Lighter & Healthier

Chicken with Sundried Tomato Jam and Goat Cheese

Most of the time, I feel like there is not only a finite number of ways to prepare boneless skinless chicken breasts, but I also feel like we’ve eaten them all in the last month. And yet every trip to the grocery store, I always pick up another pack of chicken breasts. And if they’re on super sale, I pick up 5 packs and shove them in the freezer.

And since I insist on making things harder than they should be, I never think to stuff them. I was digging around through some older – and hideously photographed – recipes from my early blogging days and stumbled across a stuffed chicken breast. One slit with pairing knife and you have a pocket to hold anything and everything. Too much sundried tomato jam to justify eating with a spoon? Only 5 olives left in the jar? No worries.

And one day when I have loads of extra time, I’m going to remake every dish from the first few months of this blog and take a better picture :)

Chicken Stuffed with Sundried Tomatoes, Olives, and Goat Cheese

A quick and easy way to serve chicken breasts: cut them open and stuff them with anything. And everything!


  • Cooking spray or olive oil
  • 2 chicken breasts
  • 4 Tbsp goat cheese
  • 2 Tbsp chopped Kalamata olives (5-7 large olives)
  • 1/4 cup sundried tomato jam or rough-chopped sundried tomatoes, (drained if packed in oil)
  • Salt
  • Pepper


  1. Preheat oven to 425. Spray an oven-safe saute pan with olive oil or cooking spray and heat over medium-high.
  2. Using a pairing knife, cut a pocket in each chicken breast, cutting as close as possible to the edges but taking care not to puncture all the way through (important if you're putting a melty cheese like mozzarella inside).
  3. Spread 1 Tbsp goat cheese in the pocket and then spoon in half of the olives and tomato jam. Repeat for the second chicken breast.
  4. Season the tops with salt and pepper. Place top down in the skillet and cook for 3 minutes, until nicely seared.
  5. Flip chicken, remove from heat, and pop into the oven for 10 minutes to finish cooking through.
  6. Top with remaining goat cheese and serve.


Yields: 2 servings

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

Nutritional Information
Calories: 284.7 | Fat: 8.5 | Fiber .8
WW Points: 6

{ 9 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: