Best 7 Baked Chicken Stuffed With Sun Dried Tomato Pesto Goat Cheese Recipes

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Craving a delectable and savory dish that tantalizes your taste buds? Look no further than our baked chicken stuffed with sun-dried tomato pesto and goat cheese, a culinary masterpiece that combines vibrant flavors and tender textures. This exceptional recipe elevates the classic chicken dish to new heights, infusing it with a symphony of Mediterranean-inspired flavors. The succulent chicken is carefully stuffed with a flavorful filling made from a vibrant sun-dried tomato pesto and creamy goat cheese, creating a harmonious balance of tangy, nutty, and earthy notes. Accompanying this main course are two equally enticing recipes: a refreshing sun-dried tomato pesto pasta salad and a delightful sun-dried tomato pesto bruschetta. These accompaniments perfectly complement the stuffed chicken, offering a medley of flavors and textures that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY



Sun-dried Tomato Stuffed Chicken Recipe by Tasty image

Here's what you need: chicken breasts, ball of mozzarella, sun-dried tomato, fresh basil leaf, salt, black pepper, dried oregano, cocktail stick

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 chicken breasts
5 ¼ oz ball of mozzarella
½ jar sun-dried tomato
1 cup fresh basil leaf
salt, to taste
black pepper, to taste
dried oregano, to taste
cocktail stick, or toothpick, as needed

Steps:

  • Preheat your oven to 400°F, Gas Mark 6 (200°C.)
  • Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
  • Season the chicken breasts with salt, pepper and dried oregano.
  • Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
  • Stuff to the brim with the fillings
  • Use a few cocktail sticks to hold the chicken together and place on a baking tray.
  • Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
  • Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
  • Remove the cocktail sticks.
  • Enjoy!

Nutrition Facts : Calories 355 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 54 grams, Sugar 0 grams

GOAT CHEESE AND SPINACH STUFFED CHICKEN



Goat Cheese and Spinach Stuffed Chicken image

This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. I love Italian food, but most of the time it is too heavy. This is a healthy twist on an Italian dish! -Nicole Stevens, Mount Pleasant, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1-1/2 cups fresh spinach, chopped
1/3 cup julienned soft sun-dried tomatoes (not packed in oil), chopped
1/4 cup crumbled goat cheese
2 garlic cloves, minced
1/2 teaspoon pepper, divided
1/4 teaspoon salt, divided
2 boneless skinless chicken breasts (6 ounces each)
1 tablespoon olive oil, divided
1/2 pound fresh asparagus, trimmed
Aged balsamic vinegar or balsamic glaze, optional

Steps:

  • Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.

Nutrition Facts : Calories 347 calories, Fat 14g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 532mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 5g fiber), Protein 39g protein. Diabetic Exchanges

CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO



Chicken with Goat Cheese and Sun Dried Tomato image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 5

3 boneless chicken breasts, skin-on
4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet
3 sun-dried tomatoes, julienned
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES



Chicken Breasts Stuffed with Goat Cheese, Basil and Sun-Dried Tomatoes image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/2 cup goat cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon chopped shallot
1 teaspoon minced garlic
3 or 4 fresh basil leaves, cut in thin strips
4 5-ounce boneless chicken breast halves with skin
Kosher salt and ground black pepper
2 tablespoons olive oil
1/4 cup butter
2 tablespoons lemon juice
Fresh basil leaves, cut in thin strips

Steps:

  • Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.
  • Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
  • Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.
  • Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.

CHICKEN STUFFING BAKE



Chicken Stuffing Bake image

At my bridal shower a few years ago, each guest brought a recipe card her best dish. We've tried everyone's recipe, but this is a favorite.-Nicole Vogl Harding, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 6

6 boneless skinless chicken breast halves (6 ounces each)
6 slices Swiss cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup white wine or chicken broth
3 cups seasoned stuffing cubes
1/2 cup butter, melted

Steps:

  • Place chicken in a greased 13-in. x 9-in. baking dish; top with cheese. In a small bowl, combine soup and wine; spoon over cheese. , In a small bowl, combine stuffing cubes and butter; sprinkle over soup. Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 402 calories, Fat 27g fat (15g saturated fat), Cholesterol 86mg cholesterol, Sodium 947mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.

ONE-DISH CHICKEN AND STUFFING BAKE



One-Dish Chicken and Stuffing Bake image

This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 40m

Yield 6

Number Of Ingredients 8

1 ¼ cups boiling water
4 tablespoons butter or margarine
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 skinless, boneless chicken breasts
Paprika
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
⅓ cup milk
1 tablespoon chopped fresh parsley

Steps:

  • Mix water and butter. Add stuffing. Mix lightly.
  • Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
  • Mix soup, milk and parsley. Pour over chicken. Cover.
  • Bake at 400 degrees F for 30 minutes or until done.

BAKED CHICKEN WITH SUN-DRIED TOMATO PESTO



Baked Chicken with Sun-Dried Tomato Pesto image

Make and share this Baked Chicken with Sun-Dried Tomato Pesto recipe from Food.com.

Provided by JamesDeansGirl

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts, with or without skin
1/2 cup sun-dried tomato packed in oil
2 tablespoons oil, from jar of oil-packed sun-dried tomatoes
1/4 cup packed fresh basil leaf
2 1/2 tablespoons grated parmesan cheese
1 clove garlic
1/8 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 500*F.
  • Line a 13x9" baking pan with foil; arrange chicken in the pan.
  • Combine the sun-dried tomatoes, 2 Tbsp.
  • of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
  • Spread about half (around 1/4 cup) of the pesto over the chicken.
  • Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
  • Heat the broiler.
  • Spread the remaining pesto over the chicken; broil 6" from heat for 3-5 minutes, or until browned.

Tips:

  • Choose the right chicken: A whole chicken weighing around 3 to 4 pounds is ideal for this recipe. Make sure the chicken is free-range and organic for the best flavor.
  • Make sure the pesto is flavorful: Use high-quality sun-dried tomatoes and olive oil to make the pesto. You can also add some fresh herbs, such as basil or oregano, for extra flavor.
  • Don't overstuff the chicken: The stuffing should be packed tightly into the chicken, but not so tightly that it bursts the skin. You should be able to fit about 1 cup of stuffing inside the chicken.
  • Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat. Roast the chicken at 425 degrees Fahrenheit for about 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
  • Let the chicken rest before carving: This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.

Conclusion:

Baked Chicken Stuffed with Sun-Dried Tomato Pesto and Goat Cheese is a delicious and easy-to-make dish that is perfect for a special occasion. The chicken is juicy and flavorful, and the stuffing is creamy and tangy. This dish is sure to impress your guests!

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