Nutrition info - Recipes

Tomato-Stuffed Chicken

Italian flavor defines this dish – cheese, herb and tomato flavors come together stuffed into the perfect package. You'll love this fresh change from the same old chicken.

Tomato-Stuffed Chicken


For 4 people

  • 1 tablespoon(s) olive oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 whole tomatoes, boiled and drained
  • 1/4 tablespoon(s) whole basil
  • 1/8 teaspoon(s) bay leaves (1 bay leaf)
  • 1/10 cup(s) tomato sauce
  • 2 teaspoon(s) sugar
  • 3/4 teaspoon(s) dried oregano
  • 1/2 teaspoon(s) Italian seasoning
  • 1/10 teaspoon(s) salt
  • 4 boneless, skinless chicken breasts
  • 1 whole tomato, cut into 8 wedges
  • 4 ounce(s) part-skim mozzarella cheese
  • 1 cup(s) Italian style bread crumbs
  • 1/2 cup(s) flour
  • 2 eggs, beaten


For marinara sauce, sauté shallots and garlic to heated oil. Add tomatoes. Combine remaining ingredients and add to the sauce. Stir for 2 minutes. Remove bay leaf. Transfer half of the sauce to a buttered baking dish and set the other half aside.

For stuffed chicken, preheat oven 400 degrees. In a bowl, combine mozzarella cheese and bread crumbs. In a separate bowl, mix together flour and eggs. Dip each chicken breast in flour, then eggs, then bread crumb/cheese mixture. Roll a tomato in the chicken and secure with a toothpick. In a large pan, heat olive oil. Sauté chicken on medium heat setting (about 2 minutes on each side). Transfer chicken to baking dish and top with the remaining sauce; sprinkle with mozzarella cheese. Bake for 30-35 minutes.

Nutrition facts

  • Kcal: 492.27 kcal
  • Fibers (g): 3.44g
  • Sodium (mg): 1086.16mg
  • Carbs: 43.26g
  • Fat: 13.36g
  • Saturated fat (g): 4.71g
  • Proteins: 45.89g