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Goat Cheese & Sun-Dried Tomato Stuffed Chicken Breasts


Quick and easy

Quick and easy

Quick and easy

Prep Time:

8 minutes

Cook Time:

15 minutes


4 servings


4  Tbsp.  goat cheese, crumbled

4  Tbsp.  fresh basil, julienne

4  Tbsp.  sun-dried tomatoes, chopped

4  boneless, skinless chicken breasts

1/4  tsp.  H-E-B Kosher Salt

1/2  tsp.  black pepper

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


Preheat oven to 375°F.

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

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

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

Add 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.

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

Remove 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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