My PCOS Kitchen - Stuffed Chicken Breasts with Basil, Goat Cheese and Sun Dried Tomatoes - The best low carb and gluten-free dinner idea!
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5 from 1 vote

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
Calories 466kcal
Author Mira


  • 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 | NET CARBS: 2.96g