I’m always on the lookout for good recipes for boneless, skinless chicken breasts, and this Mediterranean Stuffed Chicken Breast Recipe is my new favorite! Although it’s deceptively easy to prepare, the combination of gooey cheese, tangy sun-dried tomatoes and tart artichoke hearts surrounded by moist chicken is amazing.
Not only has this become my new go-to recipe when we’re having company for dinner, it’s also my husband’s new favorite way to eat chicken. As he put it, “Finally, a really moist skinless chicken dinner!” (Okay, I admit it: I have a tendency to cook chicken until it’s dry unless I’ve brined it first.)
If you’ve never stuffed a chicken breast before, there are essentially two ways. One is to simply cut a pocket in the thick side of the breast with the tip of a paring knife, making sure you don’t cut all the way through the breast. The other is to butterfly the breast and roll it up, making what’s more accurately referred to as a roulade.
The pocket method works best for smaller chicken breasts like the organic ones we buy, while the roulade method is a great way to use those massive conventional chicken breasts from the grocery store. In fact, with those you can often get two roulades from one breast!
Fortunately, that’s the most difficult part of this recipe. That’s right: moist, delicious, company-worthy chicken and the hardest part is cutting a hole. What’s not to like about that?
- 4 boneless, skinless chicken breasts
- 1 jar (12-ounce) artichokes hearts marinated in oil, drained
- 4 oz. sun-dried tomatoes
- 1 cup Gruyère cheese, grated
- Extra-virgin olive oil
- Salt and pepper
- Preheat the oven to 375 F.
- Chop the artichoke hearts and sun-dried tomatoes. Combine them in a small bowl with the grated cheese.
- Cut a pocket in each chicken breast without cutting all the way through the back. Use your finger to widen the pocket.
- Divide the artichoke mixture equally between the chicken breasts, using a spoon to stuff them. Press the edges to seal.
- Place the chicken in a baking dish and brush it with olive oil. Sprinkle with salt and pepper.
- Bake, uncovered, until fully cooked -- around 45 minutes.
Served with a nice tossed salad accompanied by homemade salad dressing, and a rice pilaf or crusty loaf of bread, this is a meal to be proud of. In fact, I think I’ll put it on our menu again this week!
Equipment I Used Making This: