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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

Special equipment

  • cocktail stick, or toothpick, as needed


  1. Preheat your oven to 200°C (400°F, Gas Mark 6).
  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!
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