Sun-dried Tomato Stuffed Chicken
for 4 servings
4 chicken breasts
150 g (5 ¼ oz) ball of mozzarella
½ jar sun-dried tomato
30 g (1 cup) fresh basil leaf
salt, to taste
black pepper, to taste
dried oregano, to taste
cocktail stick, or toothpick, as needed
Preheat your oven to 200°C (400°F, Gas Mark 6).
Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
Season the chicken breasts with salt, pepper and dried oregano.
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.
Stuff to the brim with the fillings
Use a few cocktail sticks to hold the chicken together and place on a baking tray.
Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
Remove the cocktail sticks.
More like this
Bacon Guacamole Chicken Bombs
Chicken & Tomato–Stuffed Spaghetti Squash
Seared Duck Breast With Red Wine Jus And Orange, Olive Oil Mash
Chicken Parm-Stuffed Spaghetti Squash
Mexican-style Pork Tacos (Tacos Al Pastor)
Get the Tasty Cooking Kit
Whether you need to chop til you drop or flip it and whip it, this kit will help transform your ingredients into a culinary masterpiece.