Stuffed Chicken Breast with Basil, Goat & Sun-Dried Tomatoes
Amazing creamy chicken breasts with goat cheese, sun-dried tomatoes, and fresh basil!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
- 4 skinless chicken breast (about 1kg)
- 16 leaves basil
- 12 sun-dried tomatoes
- 1/2 cup goat cheese
- pinch salt
- pinch black pepper
- 4 tbsp extra-virgin olive oil
Preheat the oven to 200C/400F.
Make an incision in each chicken breast to stuff them later.
Stuff each breast with 4 basil leaves, 3 sun-dried tomatoes, and 2 tbsp of goat cheese.
Close them with some toothpicks.
Add the olive oil to a cast iron skillet and heat.
Add the breasts and sprinkle the salt and pepper.
Cook each breast 5 minutes on each side to give them a nice golden crispy colour.
Add the skillet to the oven and bake for 10 minutes or until a temperature of 65C/150F or more registers on a thermometer inserted in the middle of the breast.
Take out of oven and let cool for 10 minutes.
Cut the cooled chicken breast into thick slices and serve hot! Serve with some steamed veggies like broccoli or carrots.
Serving: 1serving | Calories: 466kcal | Carbohydrates: 3.76g | Protein: 63.06g | Fat: 20.97g | Saturated Fat: 5.38g | Cholesterol: 159mg | Sodium: 310mg | Fiber: 0.8g | Sugar: 2.59g