Sun-dried Tomato and Goat Cheese Stuffed Chicken - Dump and Go Dinner
This stuffed chicken breast recipe makes a regular appearance at dinner in my house. Sundried tomatoes and goat cheese turn a boring chicken breast into a flavorful meal. It's a simple recipe with just a few ingredients but it makes for a perfect meal.
Ingredients
- ⅛ cups Goat Cheese
- ¼ cups drain and chop Sun-Dried Tomatoes in Olive Oil
- ¾ pounds Chicken, Boneless Breasts
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a small bowl, combine the goat cheese and chopped sun-dried tomatoes.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a bowl, combine the goat cheese and chopped sun-dried tomatoes.
- Cut a slit in each chicken breast and stuff with the tomato and goat cheese mixture.
- Bake at 425 degrees for 15-20 minutes until thoroughly cooked.
Nutrition Facts
- Servings Per Recipe
- 2 Servings
- Serving Size
- 1 stuffed 6 oz breast Amount Per Serving
- Calories
- 349
- Total Fat
- 15g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 131mg
- Sodium
- 276mg
- Total Carbohydrates
- 12g
- Fiber
- 3g
- Sugar
- 0g
- Protein
- 43g
- WW Freestyle
- 5
13 Comments
Join the discussionI would probably brown this in a skillet and finish in the oven instead of just baking.
Yes, that is a perfect option if you plan on serving immediately. The written instructions take into consideration how it would be easiest to prepare if freezing.
Abbi,
I love your blog even though I am years from when I was a OAMM myself, cooking from scratch and convincing little ones to eat. I love your community spirit – that of helping other single mothers around you – and don’t forget the elderly neighbor on occasion.On your sundried tomato and goat cheese stuffed chicken, try food processing feta and goat cheese with paprika (smoked is great) and a little bit or more of cayenne. Makes a great spread and a great stuffing.Keep up the good work. Well done,
Sounds wonderful, thank you for the input!
Made this for dinner las night an put panko bread crumbs on it. Delicious!
Sounds like a great addition!
When it says bake at 425 for 15-20 minutes, is that from frozen? Or are you supposed to thaw it completely first? From frozen that doesn’t seem like enough time.
This would be if the meal is thawed. If it’s frozen, you would need to add additional time.
I have NEVER been successful at baking chicken thoroughly in 20 min. I would plan an hour.
Curious how you got the browning on the chicken in the picture. Mine came out very pale and bland.
We would suggest giving your chicken a little more cook time if it’s turning out too pale for you, checking often.
This recipe had an amazing flavor. I have never cooked with either sundried tomatoes nor goat cheese so to say I was pleasantly surprised is an understatement!
My first go around, I cooked the chicken in the oven as instructed. With some pieces being thicker than others, my chicken wasn’t thoroughly cooked when the timer was done. On my second attempt, after thawing the chicken I cooked it on a skillet browning on each side then covering for a few minutes until I was sure all my pieces were done. It was very good!
I would have preferred the ingredients list the number of breasts needed rather than the weight. I felt like I didn’t end up with as much chicken as I needed to feed 4.
Hi Melissa, thanks so much for your feedback. I will pass your suggestion along to the number of breasts vs. lbs of meat to our Menu Builder team to review. And if you do cook from frozen Melissa, we suggest using 150% of the bake time. Hope this helps!