Chicken Stuffed W/ Sun-Dried Tomatoes & Goat Cheese


  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh basil or 3 tablespoons fresh parsley, chopped
  • 4 chicken breasts
  • 4 boneless chicken breasts, wing still attached or 4 chicken breasts
  • ½ teaspoon dried basil
  • 2 ounces goat cheese, crumbled
  • ½ cup sun-dried tomato, rehydrated and chopped

1 Preheat oven to 400 degrees. Spray a baking sheet with vegetable spray. 2 Chop the sundried tomatoes, goat cheese and basil with chef knife, or blend in food processor until slightly coarse. 3 Make a horizontal slit about 2 inches long through each chicken supreme to make a pocket. Stuff each...

View full recipe at SpringPad


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