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Sun-Dried Tomato Chicken

 Sun-Dried Tomato Chicken
My husband likes to order a particular chicken entree at a local restaurant, so I created a lighter version he can enjoy at home. The sun-dried tomatoes are wonderful combined with the goat cheese. We serve it with a green salad and Italian bread. —Anna Rhyne of Anderson, South Carolina
4 ServingsPrep: 30 min. Bake: 40 min.


  • 3/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1/2 cup sun-dried tomatoes (not packed in oil), chopped
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1/4 cup lemon juice
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 cup crumbled goat cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large skillet, saute onion and garlic in butter for 3-4 minutes
  • or until tender. Stir in the tomatoes, wine or broth and lemon
  • juice; bring to a boil. Reduce heat; simmer, uncovered, for 10-15
  • minutes or until liquid is absorbed, stirring occasionally. Remove
  • from the heat; stir in basil.
  • Flatten chicken to 1/4-in. thickness. Spread each with 1/4 cup tomato
  • mixture to within 1/2 in. of edges. Crumble goat cheese over tomato
  • mixture. Roll up jelly-roll style, starting with a short side;
  • secure with a toothpick or small metal skewer. Sprinkle with salt
  • and pepper.
  • Place chicken in an 11-in. x 7-in. baking dish coated with cooking

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Sun-Dried Tomato Chicken (continued)

Directions (continued)

  • spray. Bake, uncovered, at 350° for 40-45 minutes or until
  • juices run clear. Spoon pan juices over chicken and remove
  • toothpicks before serving. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.