Goat Cheese & Sun-Dried Tomato Stuffed Chicken Breasts

Prep Time:
8 minutes
Cook Time:
15 minutes
4 servings


4Tbsp.goat cheese, crumbled,

4Tbsp.fresh basil, julienne,

4Tbsp.sun-dried tomatoes, chopped,

4boneless, skinless chicken breasts,

1/4 tsp.H-E-B Kosher Salt,

1/2 tsp.black pepper,

1Tbsp.H-E-B Extra Virgin Olive Oil,


1Preheat oven to 375°F.

2Place goat cheese, basil, and sun-dried tomatoes into a bowl and mix well. Divide into 4 portions and set aside.

3Carefully butterfly each chicken breast and season with salt and pepper.

4In the center of each chicken breast, add 1 portion of goat cheese mixture and roll chicken breast around the cheese mixture.

5Add olive oil to an ovenproof, hot pan. Place each chicken breast, seam side down (to help keep it closed) in pan. Sear on either side.

6Place in oven and bake until internal temperature reaches 160°F, about 10 minutes.

7Remove from oven and wait 5 minutes before serving.

Nutritional Information

Calories: 222, Total Fat: 22.8g, Saturated Fat: 3.3g, Sodium: 359mg, Carbohydrates: 2.6g, Dietary Fiber: 0.5g, Protein: 30.9g

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