Sun-dried Tomato and Cheese Stuffed Chicken is a decadent, flavorful main dish. Each bite features melty mozzarella, sun-dried tomatoes, and succulent chicken. This stuffed chicken entrée is perfect for family dinners, special occasions, or whenever you’re in the mood for a gourmet meal.
Sun-dried Tomato and Cheese Stuffed Chicken
A luxurious Sun-dried Tomato and Cheese Stuffed Chicken recipe which pairs chicken roulade with a decadent seasoned marinade.
Ingredients
Chicken
- 4 whole Chicken Breasts, whole, boneless
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 2 tablespoons Olive Oil
Stuffing
- 1 cup Mozzarella Cheese, shredded
- 1/2 cup Sun-dried Tomatoes, drained and chopped
Marinade
- 1 tablespoon Sun-dried Tomato Oil
- 1 teaspoon Onion Powder
- 1/2 teaspoon Black Pepper
- 1 tablespoon Garlic Powder
- 1/2 teaspoon Salt
Instructions
Prepare the Chicken
- Pat the chicken breasts dry using a paper towel.
- Cut the boneless chicken breasts horizontally in the center without completely separating the breast.
- Place the butterflied chicken flat on the working station and pound it so the whole piece has an even thickness.
- Repeat the process with all the chicken breasts. Once done, set them aside. Prepare the Stuffing and Marinade:
- Drain the sun-dried tomatoes and roughly chop them. Place them in a mixing bowl. Add mozzarella cheese and mix well. Set the bowl aside.
- Add sun-dried tomato oil, salt, onion powder, garlic powder, and black pepper in a bowl. Mix well.
Assemble and Cook the Stuffed Chicken
- Place the pounded chicken breast on a clean workstation. Season with salt and black pepper.
- Scoop a tablespoon or two of the sun-dried and cheese mixture and place it on one side of the chicken.
- Start rolling the chicken from the edge where you placed the filling and roll it tightly.
- Secure the edge with either a toothpick or kitchen twine.
- Brush the prepared marinade on all sides of the chicken roulade.
- Place a cast iron skillet over medium heat and oil. Place the stuffed chicken breasts and sear them on all sides for 5 to 6 minutes.
- Once they get a slight color, transfer them to a preheated oven at 400 degrees Fahrenheit for about 20 to 25 minutes or until the chicken turns golden.
- Once done, remove the pan from the oven and serve.
Notes
- Add capers or olives if you want a briny flavor in your sun-dried tomato and cheese-stuffed chicken.
- Serve this stuffed chicken entrée with mashed potatoes, roasted vegetables, or a garden salad.
Nutrition Estimate
Calories: 456kcal | Carbohydrates: 11g | Protein: 57g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 167mg | Sodium: 1045mg | Potassium: 1423mg | Fiber: 2g | Sugar: 6g | Vitamin A: 428IU | Vitamin C: 12mg | Calcium: 176mg | Iron: 3mg
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If you like this post, then we definitely recommend checking out our Balsamic Chicken Tomato Salad post.