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89% would make again

Sun-dried Tomato Stuffed Chicken


for 4 servings

  • 4 chicken breasts
  • 5 ¼ oz ball of mozzarella (150 g)
  • ½ jar sun-dried tomato
  • 1 cup fresh basil leaf (30 g)
  • salt, to taste
  • black pepper, to taste
  • dried oregano, to taste

Special equipment

  • cocktail stick, or toothpick, as needed

Nutrition Info

Shop ingredients with
    Calories 355
    Fat 13g
    Carbs 1g
    Fiber 0g
    Sugar 0g
    Protein 54g

Estimated values based on one serving size.


  1. Preheat your oven to 400°F, Gas Mark 6 (200°C.)
  2. Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
  3. Season the chicken breasts with salt, pepper and dried oregano.
  4. Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
  5. Stuff to the brim with the fillings
  6. Use a few cocktail sticks to hold the chicken together and place on a baking tray.
  7. Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
  8. Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
  9. Remove the cocktail sticks.
  10. Enjoy!