Sun-Dried Tomato Stuffed Chicken

“This is a slightly adapted version of a recent Southern Living recipe. It is so flavorful and makes a beautiful presentation. AND after making it, you'll also have a quick and easy recipe for bruschetta. Enjoy!”

Ingredients Nutrition


  1. Pound chicken between two sheets of wax paper, flattening to 1/4 inch thickness using a rolling pin or mallet.
  2. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. Mix together cream cheese, two-thirds of garlic, and sun-dried tomatoes; then spread cream cheese filling over one side of each chicken breast.
  4. Sprinkle 3/4 teaspoon basil and 1/4 cup parmesan cheese over breasts; roll up and secure with a toothpick in each breast.
  5. Place in an 8-inch-square baking pan coated with cooking spray and bake at 350 for 40-45 minutes.
  6. Remove from oven and let stand for 10 minutes.
  7. While chicken is cooking (or standing), combine plum tomatoes, olive oil, red wine vinegar, 1/4 teaspoon salt, rest of minced garlic, 1/4 teaspoon pepper, and 3/4 teaspoon basil. Cut chicken into slices; serve bruschetta (tomato mix) over the slices.
  8. Any leftover bruschetta can be served with toasted or grilled French/Italian bread slices on another day for a great snack/appetizer!

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