Recipe courtesy of Gerry Garvin

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

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.
  2. 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.
  3. 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.
  4. 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.
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