Chicken stuffed with mozzarella, tomato and basil

Chicken stuffed with mozzarella, tomato and basil is a delicious recipe to enjoy for dinner tonight. I have been on a chicken for dinner “kick” lately. And I’ve been doing really good at taking the photos, writing the ingredients down as I go along so I can blog about the recipe with you too. Today I’m going to share with you this amazing recipe for Chicken Stuffed with Mozzarella, Tomato and Basil.



4 bone-in chicken breast halves (14 ounces each)

1/2 cup packed fresh basil leaves

1/3 cup drained oil-packed sun-dried tomato halves, about 8

2 garlic cloves, peeled

1 teaspoon finely grated orange zest

Coarse salt and ground pepper

2 ounces Fontina or mozzarella cheese, cut into four pieces

2 teaspoons olive oil



  • Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
  • On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
  • Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.


Variations:  Try reduced-fat cream cheese instead of mozzarella for a creamier taste. Make it gluten free

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