Grilled Sun-Dried Tomato Stuffed Chicken Breasts

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  • Level: Easy
  • Total: 45 min
  • Active: 40 min
  • Yield: 4 servings
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4 skinless, boneless chicken breasts (about 8 ounces each)

1/4 cup chopped sun-dried tomatoes, plus 3 tablespoons oil from the jar

2 cloves garlic, thinly sliced

Kosher salt and freshly ground pepper

1 zucchini, thinly sliced 

4 ounces smoked mozzarella, thinly sliced

12 large basil leaves

Vegetable oil, for the grill


  1. Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
  2. Make the garlic-tomato oil: Mix the sun-dried tomato oil and garlic in a bowl; season with salt and pepper. 
  3. Season the pounded chicken on both sides with salt and pepper and brush with half of the garlic-tomato oil; top with the zucchini, chopped sun-dried tomatoes, mozzarella and basil, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining garlic-tomato oil.
  4. Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.