Sun-Dried Tomato Stuffed Chicken Breast

When it comes to mealtime, I’m always trying to keep my family excited by creating new things for them! We eat a lot of chicken at our house and of course, there’s so much you can do with it! This Sun-Dried Tomato Stuffed Chicken Breast felt like a whole new spin on a chicken breast recipe! It was so unique and delicious! It was creamy, rich, herby and oniony! And that dill and those sun-dried tomatoes gave such a flavor pop! This was so easy to make on a busy weekday, it hardly took any time or effort – yet it totally BLEW my family away! Who says easy can’t also be complex and sensational?!

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Where did the idea to stuff chicken breasts come from?

Stuffing chicken with herb and spice mixes feels like a modern-day American Pinterest invention, but this idea is actually very very old! It’s ancient! The very first written recipe for stuffed chicken was recorded in a 1st century Roman cookbook!

However, the stuffed chicken breast we know today, is very much a modern-day American and European mash up, using techniques like butterflying the breast to make a pocket, then stuffing it with yummy, cheesy fillings! That same concept is there, using herbs and spices, but the addition of cream cheese just takes everything to the next level, adding more texture, richness, and depth!

Did you know?

Sun-dried tomatoes are created by allowing tomatoes to fully ripen on the vine, unlike fresh tomatoes. Then they are harvested by a machine, washed, inspected, sometimes cut and deseeded, then left in the sun for several days! They need constant heat, low humidity, good air flow, and at least 6-8 hours of direct sunlight per day! After that, they are inspected again and either stored dry or packed in oil with herbs.

So that explains why they’re usually a little pricy! A lot of labor goes into producing these little flavor bombs! And lots of them won’t end up making it due to impurities, mold, and over drying! So, next time you find yourself eating sun-dried tomato anything, just think about that for a second! I feel like it brings a whole new level of appreciation for this delicacy!

What ingredients do I need to make Sun-Dried Tomato Stuffed Chicken Breast?

For the filling:

Sun-Dried Tomatoes
Cream Cheese
Dill
Garlic
Green Onion
Salt
Black Pepper
Chili Powder

For the chicken breasts:

Chicken Breasts
Olive Oil
Salt
Black Pepper

For serving:

Green Onion
Parmesan

What equipment do I need?

• Mixing Bowl
• Cutting Board
• Chef Knife
• Measuring Cups and Spoons
• 9×13 Baking Pan
• Silicone Brush

How do I make it?

To make the filling:

The first thing you’ll want to do for this recipe is remove the cream cheese from the refrigerator so that it can soften. Preheat the oven to 400F. Now, let’s prep our ingredients! Wash the veggies, then mince the dill, garlic, and green onion. Drain the sundried tomatoes and chop them up into small pieces.

Add all filling ingredients to a bowl and using a fork, mash them together. Mix until combined.

To stuff and bake the chicken:

To prep the chicken for baking you’ll want to lay the breasts out on a cutting board and trim the fat off of them. Next, lay your hand on the top of the breast, and with a very sharp chef knife slice into the thickest part of the breast (the middle), cutting horizontally into it to form a pocket. This is where we’ll stuff the filling! Repeat with all breasts.

Get out a baking pan and drizzle the olive oil inside. Use a silicone brush to brush the oil all over the breasts, season with salt and black pepper on every side, including in the pocket, and rub those seasonings and oil all over with the brush. You can also use your hands for this!

Stuff the breasts with the filling. You don’t want the filling falling out or anything, but they’ll be FULL. Gently push the seam of the breasts closed and bake!

Chicken is done when it has reached an internal temp of 165F and is golden brown and juicy. Broil on high for a few minutes if you want a little more color and crust!

Some of the filling may have started to ooze out which is totally fine – it’s perfect for spooning over some creamy mashed potatoes! Serve Sun-Dried Tomato Stuffed Chicken Breast with freshly grated parmesan and thinly sliced green onion garnished on top! Enjoy hot with side of your choice!

Tips:

• If you don’t have time to soften the cream cheese for 30 minutes at room temperature, you can always zap it in the microwave for 10 seconds or so in a microwave safe container! Just make sure to remove the foil, of course!
• You can make this recipe with either 2 large breasts or 4 small ones! Whatever you’ve got!
• Tailor the filling to whatever you’ve got! Don’t have cream cheese? Use some shredded cheese or feta. Don’t have dill? Use some fresh basil, cilantro, or thyme. Don’t have green onion? Use yellow onion, shallot, or chives!

Need some more ideas for sides? Check these recipes out!

• Avocado Kale Salad
• Air Fried Seasoned Potatoes
• Crockpot Mac and Cheese