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!

Ingredients

  • 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

Instructions

  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.

Notes

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 }

1 Andrea July 21, 2010 at 4:18 am

I’ve been doing the same thing with chicken breasts (buying a whole big thing of them, not stuffing them) because it’s so cheap to buy them in bulk and they’re such a lean source of protein. I always feel kind of lame doing it because I know they’re a really boring meat. But I always end up roasting them, dicing them up, and adding them to pasta, salad, pizza, etc. I even replaced cold cuts with them for my lunch. This is definitely a great way to deal with them!

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2 Joanne July 21, 2010 at 12:19 pm

My mother does this all the time with chicken, except she actually does make the same three dishes with it. I will need to point her to your blog. She needs some stuffed chicken inspiration!

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3 Tracey July 21, 2010 at 3:28 pm

I feel the same way about so many of the early photos on my blog :) . This sounds delicious!

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4 Nashville Nosher July 21, 2010 at 5:44 pm

Wow looks delicious and reminds me of one of my favorite meals at Carrabba’s (chicken Bryan). Thanks for sharing this recipe!!!

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5 Chris July 23, 2010 at 12:23 pm

Ahhh! I was thinking the SAME thing as Nashville Nosher. The combo of goat cheese and sun-dried tomatoes…*swoon*. I have stuffed (or rolled) chicken with goat cheese and artichoke hearts…yum! ;) Thanks for the recipe!

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6 Melody July 23, 2010 at 10:59 pm

Oh…yum! I so need another recipe for chicken. I love chicken, but I’m getting tired of my same recipes. I just made grilled chicken sandwich for lunch using grilled mushrooms and it was very tasty.

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7 Theresa June 23, 2011 at 11:26 am

Delicious! Thanks for another great recipe!

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8 Stephanie@EatingfortheFuture June 7, 2012 at 5:46 pm

Made this yesterday for my family – and everyone loved it! Thanks for the awesome recipe :)

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9 Christi June 12, 2012 at 1:09 pm

I can’t wait to make this recipe tonight! It sounds so easy and low carb, which is the plan my hubby and I are following. Like you, I find myself feeling bored with chicken and trying to come up with infinite ways to use it differently. I think this is definitely going to be a hit here. Thank you.

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