Stuffed Chicken with Marinated Tomatoes Recipe

Stuffed Chicken with Marinated Tomatoes Recipe
Stuffed Chicken with Marinated Tomatoes Recipe photo by Taste of Home
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Stuffed Chicken with Marinated Tomatoes Recipe

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I invented this roast chicken to prove goat cheese really is delish. I served it to my skeptical family without telling them, and they gobbled it up. But any soft cheese will do. —Gilda Lester, Millsboro, DE
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 20 min
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 20 min

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 3/4 cup Italian salad dressing, divided
  • 1 log (4 ounces) fresh goat cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups grape tomatoes, quartered
  • 1/2 cup thinly sliced fresh basil

Directions

Cut a pocket horizontally in the thickest part of each chicken breast; place in a bowl. Toss with 1/4 cup dressing; refrigerate, covered, 30 minutes.
Preheat oven to 425°. Crumble goat cheese; reserve 1/2 cup cheese for serving. Divide remaining cheese among chicken pockets; secure with toothpicks. Place in a greased 15x10x1-in. pan; sprinkle with salt and pepper.
Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Toss tomatoes with remaining dressing; let stand while chicken is cooking.
Add basil to tomato mixture; serve over chicken. Top with remaining cheese. Yield: 4 servings.
Originally published as Stuffed Chicken with Marinated Tomatoes in Simple & Delicious February/March 2017

Nutritional Facts

1 serving: 334 calories, 14g fat (4g saturated fat), 113mg cholesterol, 797mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 38g protein.

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 3/4 cup Italian salad dressing, divided
  • 1 log (4 ounces) fresh goat cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups grape tomatoes, quartered
  • 1/2 cup thinly sliced fresh basil
  1. Cut a pocket horizontally in the thickest part of each chicken breast; place in a bowl. Toss with 1/4 cup dressing; refrigerate, covered, 30 minutes.
  2. Preheat oven to 425°. Crumble goat cheese; reserve 1/2 cup cheese for serving. Divide remaining cheese among chicken pockets; secure with toothpicks. Place in a greased 15x10x1-in. pan; sprinkle with salt and pepper.
  3. Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Toss tomatoes with remaining dressing; let stand while chicken is cooking.
  4. Add basil to tomato mixture; serve over chicken. Top with remaining cheese. Yield: 4 servings.
Originally published as Stuffed Chicken with Marinated Tomatoes in Simple & Delicious February/March 2017

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