Most of the time, I feel like there is not only a finite number of ways to prepare boneless skinless chicken breasts, but I also feel like we’ve eaten them all in the last month. And yet every trip to the grocery store, I always pick up another pack of chicken breasts. And if they’re on super sale, I pick up 5 packs and shove them in the freezer.
And since I insist on making things harder than they should be, I never think to stuff them. I was digging around through some older – and hideously photographed – recipes from my early blogging days and stumbled across a stuffed chicken breast. One slit with pairing knife and you have a pocket to hold anything and everything. Too much sundried tomato jam to justify eating with a spoon? Only 5 olives left in the jar? No worries.
And one day when I have loads of extra time, I’m going to remake every dish from the first few months of this blog and take a better picture 🙂
Chicken Stuffed with Sundried Tomatoes, Olives, and Goat Cheese
A quick and easy way to serve chicken breasts: cut them open and stuff them with anything. And everything!
- Cooking spray or olive oil
- 2 chicken breasts
- 4 Tbsp goat cheese
- 2 Tbsp chopped Kalamata olives (5-7 large olives)
- 1/4 cup sundried tomato jam or rough-chopped sundried tomatoes, (drained if packed in oil)
- Preheat oven to 425. Spray an oven-safe saute pan with olive oil or cooking spray and heat over medium-high.
- Using a pairing knife, cut a pocket in each chicken breast, cutting as close as possible to the edges but taking care not to puncture all the way through (important if you're putting a melty cheese like mozzarella inside).
- Spread 1 Tbsp goat cheese in the pocket and then spoon in half of the olives and tomato jam. Repeat for the second chicken breast.
- Season the tops with salt and pepper. Place top down in the skillet and cook for 3 minutes, until nicely seared.
- Flip chicken, remove from heat, and pop into the oven for 10 minutes to finish cooking through.
- Top with remaining goat cheese and serve.
Yields: 2 servings
Estimated time: 20 minutes
Calories: 284.7 | Fat: 8.5 | Fiber .8
WW Points: 6
I’ve been doing the same thing with chicken breasts (buying a whole big thing of them, not stuffing them) because it’s so cheap to buy them in bulk and they’re such a lean source of protein. I always feel kind of lame doing it because I know they’re a really boring meat. But I always end up roasting them, dicing them up, and adding them to pasta, salad, pizza, etc. I even replaced cold cuts with them for my lunch. This is definitely a great way to deal with them!
My mother does this all the time with chicken, except she actually does make the same three dishes with it. I will need to point her to your blog. She needs some stuffed chicken inspiration!
I feel the same way about so many of the early photos on my blog :). This sounds delicious!
Wow looks delicious and reminds me of one of my favorite meals at Carrabba’s (chicken Bryan). Thanks for sharing this recipe!!!
Ahhh! I was thinking the SAME thing as Nashville Nosher. The combo of goat cheese and sun-dried tomatoes…*swoon*. I have stuffed (or rolled) chicken with goat cheese and artichoke hearts…yum! 😉 Thanks for the recipe!
Oh…yum! I so need another recipe for chicken. I love chicken, but I’m getting tired of my same recipes. I just made grilled chicken sandwich for lunch using grilled mushrooms and it was very tasty.
Delicious! Thanks for another great recipe!
Made this yesterday for my family – and everyone loved it! Thanks for the awesome recipe 🙂
I can’t wait to make this recipe tonight! It sounds so easy and low carb, which is the plan my hubby and I are following. Like you, I find myself feeling bored with chicken and trying to come up with infinite ways to use it differently. I think this is definitely going to be a hit here. Thank you.