Chicken Breasts Stuffed with Cheese, Basil, and Sundried Tomato

30 minutesServes 4
Chicken Breasts Stuffed with Cheese, Basil, and Sundried Tomato


  • 4 oz. goat cheese or cream cheese, at room temperature
  • ¼ c. sundried tomato pesto
  • ¼ c. chopped fresh basil
  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • ½ c. shredded mozzarella or Italian blend cheese
  • Garnish with: fresh basil leaves and additional sundried tomato pesto


Preheat the oven to 375°F.

Stir together the cheese, pesto, and basil in a small bowl.

Blot the chicken dry. Starting on a thick side of a chicken breast, use a paring knife to cut a pocket into the chicken. Use your fingers to gently open the pocket and tuck in the cheese mixture. (Depending on the size of the breasts, you might have a little left over.) Sprinkle the chicken all over generously with salt and pepper.

Warm the butter and oil in a large, oven-proof skillet. When the foaming subsides, add the chicken and cook undisturbed until deeply browned on the bottom, about 4 minutes. Flip with tongs and transfer into the oven. Roast until an instant-read thermometer inserted into the thickest part of the meat reaches 160 to 165°F., 10 to 20 minutes depending on the size of the breasts.

Sprinkle with mozzarella and let rest for 5 minutes before serving.