Nutrition info - Recipes

Tomato-Basil Stuffed Chicken Breasts

You say tomato, we say give this stuffed chicken breast a try. Infused with sun-dried tomatoes and fresh basil, this clean chicken dish is divine yet oh-so-simple.

Tomato-Basil Stuffed Chicken Breasts


For 4 people

  • 4 boneless, skinless chicken breasts, about 4 to 6 ounces each
  • 8 sun dried tomatoes, drained
  • 1/2 cup(s) basil
  • 1 1/2 tablespoon(s) olive oil
  • 1/10 cup(s) balsamic vinegar
  • 3/4 cup(s) chicken stock


Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 2 slices of tomato and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup. Taste the sauce and and season with salt and pepper. Spoon the sauce over each chicken breast.

Nutrition facts

  • Kcal: 212.19 kcal
  • Fibers (g): 0.55g
  • Sodium (mg): 438.85mg
  • Carbs: 3.95g
  • Fat: 6.74g
  • Saturated fat (g): 0.86g
  • Proteins: 30.79g