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Sun-Dried Tomato Mozzarella Stuffed Chicken
Rachel Kim

Sun-Dried Tomato Mozzarella Stuffed Chicken

Sun-dried tomatoes bring concentrated flavor to a mozzarella filling without the water of fresh tomato. Low-moisture cheese stays contained better than fresh mozzarella. Keep the pockets modest, secure them well and let the breasts rest before the first cut.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts 7 ounces each
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded low-moisture mozzarella
  • 1/2 cup oil-packed sun-dried tomatoes drained, blotted and chopped
  • 1 teaspoon dried basil
  • 1 garlic clove minced
  • 1 tablespoon olive oil

Method
 

  1. Heat the oven to 400°F. Cut a deep pocket in each breast and season inside and out with salt and pepper.
  2. Mix mozzarella, sun-dried tomatoes, basil and garlic. Fill the pockets and secure with toothpicks.
  3. Brown chicken in oil in an oven-safe skillet for 2 minutes per side, then transfer to the oven.
  4. Bake 18 to 24 minutes until the chicken beside the filling reaches 165°F. Rest 5 minutes and remove toothpicks.